Green Beans And Tomatoes With Vinaigrette Recipes

GREEN BEANS WITH TOMATOES

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

GREEN BEANS AND TOMATO VINAIGRETTE

Steps:

• Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
• Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

GREEN BEANS MARINATED IN TOMATO VINAIGRETTE

Steps:

• Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
• Combine vinegar, mustard and garlic in a large bowl and whisk together.
• Add oil gradually to achieve a vinaigrette.
• Stir in the basil, parsley, salt and pepper.
• Add the beans, tomatoes and onion and toss to coat.
• Serve at room temperature.

GREEN BEANS AND TOMATOES WITH VINAIGRETTE

Steps:

• In a medium saucepan, bring water to boil.
• Season generously with salt, and add green beans.
• Cook until just tender and bright green, but still slightly crisp, about 4 minutes.
• Drain beans in colander, rinse under icy cold water, and dry in teatowel.
• Cut beans in half, then combine in a large serving bowl.
• with the tomatoes.
• Whisk together mustard, vinegar, pinch of sea salt and sugar.
• Gradually whisk in the oil, letting it thicken and emulsify as you go.
• Pour dressing over beans and tomatoes, turning to make sure everything gets well coated.
• Let sit for at least 15 minutes before serving.

GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE

Steps:

• Cook beans in salted water until tender, about 15 minutes.
• While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
• Slowly stream in olive oil, whisking constantly until combined.
• Add salt and pepper to taste.
• When beans are done cooking, drain and rinse with cool water and pat dry.
• In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
• Season with salt and pepper to taste.

GREEN BEANS IN TOMATO SAUCE

Steps:

• Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
• In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
• Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
• Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE

Steps:

• Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
• Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

BIG BEANS AND TOMATO VINAIGRETTE

Steps:

• Beans:
• Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
• Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
• Vinaigrette and assembly:
• Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
• Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
• Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.