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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My favorite springtime side dish. The pecans in this one are outstanding. Ingredients:
1 1/2 pounds green beans, ends trimmed |
1 tablespoon olive oil |
1 clove garlic, very finely chopped |
1 cup diced onion |
1 14oz can petite diced tomatoes |
2 tablespoons freshly chopped basil leaves |
1 (2 1/4 oz) can sliced ripe olives, drained (optional) |
1 tablespoon red wine vinegar |
1 cup pecans, chopped |
salt and pepper to taste |
Directions:
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the beans and blanch until tender, but firm.
3. Drain and rinse under cold water to stop the cooking.
4. In the same pot, heat the oil over medium high heat.
5. Add the onion and cook until translucent, about 5 minutes.
6. Add the garlic and cook 1 minute more.
7. Set the heat to low.
8. Add beans, tomatoes, pecans, olives (if using) and basil, and toss to combine.
9. Add the vinegar and toss to coat.
10. Add salt and pepper to taste.
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