Tuesday, July 19, 2016

Green Bean Medley

In the summer we eat green beans just about every week. There are plenty of varieties to choose at the farmer's market in Blairsville. These beans are purple when fresh picked but turn green after they are cooked. I sauteed half a red onion in olive oil, added one cup of chopped sweet peppers till softened. Then I added the beans which I cut in half. I added three quarters of a cup of chopped fresh tomatoes, two tablespoons of white balsamic vinegar, one tablespoon of dark balsamic vinegar, one tablespoon of sugar, two teaspoons of dried oregano, salt, and pepper. I covered and cooked the beans till they were soft. They are a meal in themselves. Thanks for reading and for all your comments.

10 comments:

  1. Yum.
    I think tomatoes are my summer 'almost every meal'. And a fresh tomato (particularly home-grown) is a thing of joy and beauty.

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    1. Hi Elephant's Child, thanks, I am growing some medium tomatoes but also the little bite sized ones. I keep them on the counter and we snack on them all day long.Ha.

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  2. I like the way you season the veggies.

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    1. Hi Gigi, thanks, a little bit of extra ingredients makes a rather bland bean taste so good.

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  3. Sounds so good I'm drooling!

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    1. Hi Barbara, thanks, they are delicious, and to think I was raised on those canned mushy green beans, except when we went to visit my grandmother.

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  4. Those look delicious! We didn't grow tomatoes this year and are having a hard time finding local ones :-(

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    1. Hi Michele, thanks, do you have any farmer's markets near you. This year I had some volunteer tomatoes and the bank gave away a six pack of these very tiny plants and I didn't even think they'd make it but they all are producing.

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  5. That looks great. When my beans ripen, I'm gonna give this a try!

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    1. Hi Ronna, thanks, a little bit of anything added to the beans makes them taste so much better.

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