Green Beans

Green beans and Tomatoes

very good!

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces

1 1/2 cups water

1/4 cup butter

1 tablespoon sugar

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1 1/2 teaspoons chopped fresh basil

2 cups cherry tomato halves

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

 

Green Beans

From the “Wonderful Slivered Almonds” bag

1 c slivered almonds toasted

2 lbs fresh green beans

4 tbs butter

1 love garlic sliced

1 sweet onion, thinly sliced

2 red peppers, thinly sliced           

2 tbs crushed marjoram leaves

salt and pepper

Cook beans in 6 qts boiling water for 2 minutes, drain and set aside In large pan sauté the garlic onion and peppers in 2 tbs butter for 6-8 minutes. Add green beans, marjoram and 2 tbs butter. Cook another 4-6 minutes. Add the slivered almonds, season with salt and pepper.

Spanish Green Beans
5 slices bacon
1 onion diced
4 cans whole green beans, drained*
2 cans whole tomatoes undrained
pinch of cayenne pepper
Fry bacon in Dutch oven, remove bacon and add onion to pan and fry until tender.
Add  beans and tomatoes to onion, cook 45 minutes. Add pepper.
To serve, top with crumbled bacon.  Don’t store leftovers with the bacon, it gets soggy.
*This recipe calls for canned beans, but I think it will work just fine with fresh cooked beans.