Green Beans with Tomatoes

Name: Green Beans with Tomatoes
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds fresh green beans, trimmed; 2 tablespoons olive oil; 2 cloves garlic, very finely chopped; 1/2 cup kalamata or other brine-cured black olives, pitted and halved; 2 tomatoes, cored, seeded, and chopped; 1 tablespoon fresh chopped oregano; 4 ounces crumbled sheep’s milk feta cheese; Coarse salt and freshly ground black pepper

December 9, 2011

I think Dede, who loved green beans, would have choked if I had suggested serving them with olives and feta cheese. He was more inclined to enjoy beans simmered until very soft and laced with transparent bits of fatback, swimming in a deliciously salty broth. More often than not, before cooking, green beans only need their tough, unsightly stems removed. I guess we are getting lazy about everything, including green beans. I like to leave them whole, curly “tail” attached, instead of snapping them.

Recipe notes

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