Is your fridge overflowing with green beans (or yellow wax beans), like mine is? I plan to cut, blanch and freeze mine so I'll have some for winter. I'm also planning to try this recipe from CSA member Mallory Froman. She says, "the green beans were so good this week! Here's how I fixed them. (I adapted the recipe from tasteandtellblog)."
- 1 1/2 lbs fresh green beans, trimmed and cut into 2 inch pieces
- 1/4 cup butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 oz cherry tomatoes, cut in half
- 1 tablespoon chopped fresh basil
- Place green beans in a large saucepan and cover with water. Place over medium heat and bring to a boil. Reduce the heat to low, cover the pan and simmer until the green beans are tender, about 10 minutes. Drain off the water and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the garlic powder, salt and pepper. Add the tomatoes and cook, stirring occasionally, until the tomatoes are soft. Stir the green beans into the tomatoes and heat for another minute or two, until the beans are heated through. Stir in the basil and serve immediately.