This week marks the last full week of summer for us. The Professor starts teaching again next Monday and Louisa will start school Thursday. I’m mourning the end of summer and will miss having the two of them around. I feel like I should have some sort of last-week-of-summer blow-out but I’m too tired to plan or execute any such thing. Instead I’m just going to try to enjoy every last moment before—poof! Just like that its over.
I first posted this recipe all the way back in 2010 but find myself making it so often that I thought it deserved some new pictures and a face lift. I got it from Cat Cora who attributes it to her Greek upbringing but my Mexican mother-in-law makes a very similar dish, sometimes with green beans and on occasion with nopales or cactus paddles.
It’s no surprise that this method of cooking crunchy green vegetables spans the globe, it’s a wonderful, easy way to cook them. You completely skip the two-step blanching process normally done when sautéing fresh green beans, and simply toss all the ingredients together. As the green beans cook they soak up the flavors of the onions, garlic and herbs and best of all, you only dirtied one pot.
Adapted from Cat Cora's Kitchen
- 3 tablespoons olive oil
- 1 large yellow onion, medium dice
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes with juice or 2 medium fresh tomatoes, chopped
- 2 teaspoons dried oregano
- 1 cup water
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- Heat oil in a large frying pan over medium-high heat. Add onions and garlic and season with salt and pepper. Cook until translucent and just starting to brown.
- Add remaining ingredients and bring to a boil. Reduce heat to a simmer, cover and let cook until beans are tender, but not mushy. Taste and add more salt and pepper if necessary.