Today’s recipe is very common in Italy, especially in the south. We often cook boiled vegetables with garlic and tomato to turn them into a flavoursome dish. This technique is called “ripassare”, which means to give the vegetables a second cooking.
In this case, I used green beans, but you can cook other vegetables like this: rapini and bok choy would work very well.
These green beans make for a fantastic, tasty and very quick side dish that goes really well with both meat and fish.
And don’t forget to serve it with some crusty bread to soak up all that delicious garlicky sauce.
Enjoy, and make sure to check out my video as well!
Garlic and Tomato Green Beans
- 500 gms – 1 lb. green beans washed and cleaned
- 2 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- 2 or 3 tbsp diced tomatoes tinned
- Salt to taste
Cook the green beans by boiling them in hot salty water for about 10-12 minutes. Drain them and keep aside.
In a skillet, sauté the crushed garlic with the extra virgin olive oil for a few seconds. Make sure not to burn the garlic, or it will taste bitter.
Add the tomatoes, season with salt to taste, and mix.
Add the green beans. Mix and cook for 5 minutes. You may want to add a little water if required.
Serve warm or at room temperature.