What a yummy recipe from With Food and Love ! Definitely a keeper.
- 1 quart cherry tomatoes, chopped or halved
- 2 cups of green beans
- 2 Tbsp extra virgin olive oil
- 2-3 closed of garlic, chopped
- 1/2 large white onion, chopped
- 1 Tbsp oregano
- 1 giant handful of fresh basil leaves, rinsed and chopped
- 1/2 cup filtered water
- a few pinches of sea salt
- coarse ground pepper, to taste
Directions:
In a large skillet, heat the olive oil on low. Add in the garlic and onions. Cook for about 3 minutes. Add in cherry tomatoes and oregano with a pinch of sea salt and pepper. Cover and simmer on low for 15 minutes. Check in on the tomatoes and give them an occasional stir.
While the tomatoes are simmering, prep your green beans. Snip the ends off and them cut the bean in half, lengthwise. The beans have a natural seam, it's easiest to run your knife along that.
After the tomatoes have simmered for a bit, add in the water, fresh basil, and green beans. Turn heat up to medium, cover, and cook for about 5 minutes, stirring once about half-way through. Your bean "pasta" will be al dente.
