Green beans cooked just about any way are a popular side dish in our house. Mom has made this particular green bean dish for years. She uses fresh Roma tomatoes, green beans, mushrooms, and onions, then she sautés it all in garlic (can’t live without the garlic). It’s great served as a side or as a vegetarian entrée.
Green Beans with Tomatoes, Mushrooms, and Onions
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- ½ pound sliced mushrooms
- ½ small onion coarsely diced
- 3 large fresh Roma tomatoes peeled and chopped
- 2 pounds fresh green beans
- Salt & pepper to taste
- ice water
- Trim the ends off the green beans then wash beans. Put in a pot, cover with water, about 1/2 teaspoon of salt, and bring to a boil. Cook until tender, about 25 minutes. Drain. Plunge green beans in a bowl of ice water until ready to sauté. This helps keep them green. Drain well.
- Sauté the garlic cloves in the olive oil until soft and lightly browned. Remove from pan. Add the mushrooms and onions and sauté for 8 minutes. Peel the Roma tomatoes, dice, and add to mushrooms and onions. Return green beans to the pan, and sauté for about 5 more minutes. Salt and pepper to taste.
To peel the tomatoes: Bring a small pot of water to a boil. Gently score each tomato (an "X" will do). Drop tomatoes in boiling water for about 30 seconds each. Remove the tomatoes immediately if they start to peel in the water. Remove tomatoes and immediately place in a bowl of ice water; Let stand for about 5 minutes. The skin should be loose around the "X" and can be peeled away.