In recent months there have been green beans in our veggie box very regularly. Actually they have been so regularly and in such a quantity that my previous green-bean-strategy, which consisted of preparing some wok dishes like this or this with green beans, was no longer working. A new recipe was needed with a significantly higher quantity of green beans. Finally I found a recipe in the German cookbook La cucina verde: Die schönsten italienischen Gemüserezepte.* In this cookbook there is even an entire chapter devoted to the bean.
And the recipe for Fagiolini con pomodori e cipolle (Green beans with tomatoes and onions) sounded so good to me that I tried it. And the result I liked so much, that we had this combination also more often since then. By the way, this dish can be enjoyed warm, but also as a salad with a fine balsamic vinegar and freshly baked baguette.
- 300 g green beans (ends of each cut)
- 150 g tomatoes (crosswise cut in)
- 1 small onion (cut into thin rings)
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley (gehackt)
- salt | pepper
- Cook the beans in boiling salted water for 20 minutes until al dente, then rinse under cold water.
- Blanch the tomatoes in the same boiling water for a few minutes, remove with a ladle, allow them to cool, remove the skin and cut the flesh into cubes.
- Fry the onion rings glassy with the olive oil in a pan. Add the diced tomatoes and sauté a few minutes. Then add the beans and turn everything again a few minutes in the pan. Season with salt and pepper, sprinkle with parsley and serve immediately.
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