Green Beans

Bean Salad

  • 1/4 cup minced onions
  • 1 tablespoon oil
  • 1 tablespoon Vinegar
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1 pound trimmed green beans
  • Chopped herbs – thyme, dill, or summer savory
  • 1 garlic cloves, chopped or pressed

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Makes 3-4 servings.

Green Beans with Onion, Garlic, & Tomato

  • 1 1/2 lb green beans
  • 2 medium onions, peeled and sliced
  • 2 or more cloves garlic, peeled and minced
  • 1 lb tomatoes
  • 4 Tbsp. vegetable oil
  • Salt and pepper to taste




Clean and trim ends from beans. Boil water and dip tomatoes into it for 15-30 seconds, or until the skin starts to split. Remove from

water, run briefly under cold water, and peel when cool enough to handle. Chop tomatoes coarsely.

In a large, deep pan, heat oil over medium heat and add garlic and onion, cooking until onion is translucent. Put beans, tomatoes, a bit of the salt, pepper, and cover. Add up to 1/2 cup water to simmer if necessary. Simmer gently 15-20 minutes or until beans are nearly cooked to your liking. Remove lid, increase heat and reduce most of liquid, stirring occasionally. Add salt to taste.