Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Snap Bean and Tomato Sauté
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Vegetable-6161
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Ingredients |
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Amount |
Ingredient |
2 pounds |
fresh snap beans |
3 large |
tomatoes, seeded and chopped |
3 cloves |
garlic, minced |
2 onions |
finely chopped |
1 cup |
olive oil |
1 |
green pepper, sliced thin |
1/2 bunch |
fresh parsley, finely chopped |
1/4 cup |
water |
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kosher salt to taste |
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fresh ground pepper to taste |
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Preparation
Wash and rinse the snap beans, then cut off the tip of each end. In a tall-sided pot, sauté the onions in olive oil until they start to turn translucent. Stir in the garlic and continue cooking a few minutes more. Add the snap beans and green pepper and cook for another five minutes. Add the tomatoes water, salt and pepper. Bring liquid in pan to a boil, reduce heat and cover. Simmer for 5 minutes or until desired tenderness. Serve warm as a side dish. Top this dish with fresh grated Parmesan cheese and finely chopped parsley.
Yield
4 to 6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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