I can tell by my posts that I’m entering into full blown preserving mode. During the summer most of my time is spent in the garden, harvesting and preserving. However, I’m also in the kitchen with my mami. It’s so refreshing and relaxing to spend an afternoon with her cooking. Yesterday, bright and early we hit the farmers market and bought some wonderful fresh produce. At the market, I asked my mami what we should make with green beans. Like any well versed Spaniard she started mentioning all sorts of recipes. This is why I love to cook with my mami. She knows her seasons and she knows how to cook. We settled on judías verdes con salsa de tomate. A traditional Spanish side of simmered green beans in a homemade tomato sauce. We paired it with a side of fried potatoes, a green salad and a Spanish Rioja wine. The perfect summer meal. Light, fresh, and seasonal.
- 1lb green beans
- 6 tomatoes
- 1 onion, diced
- 3 cloves garlic, sliced
- 4 tbls extra virgin olive oil
- Salt to season
- In a large pan, heat the olive oil. Add the onion and garlic and saute until translucent.
- Add the green beans, cover and sweat for 5-10 minutes.
- While the green beans are cooking, bring a pot of water to boil.
- Add the tomatoes to the large pot of boiling water and boil for 45 seconds.
- Remove the tomatoes and under cold water, slide their skins off.
- With your hands, literally crush the tomatoes into the pan of green beans releasing most of their juices.
- Break up the remaining tomatoes until they barely cover the green beans.
- Add salt to taste
- Cover and simmer over medium heat for 20 – 25 minutes or until the tomato sauce has reduced to a thick sauce and the green beans are tender.
- Serve with a side of fried potatoes, a green salad, and a Spanish red wine.
This post is linked to Two For Tuesdays, a real food blog hop.