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Oooh, it’s a hot one out there today, definitely a day for hangin’ by the pool. Just John and me, since my stepdaughter left for a trip today, and Nathan’s spending the afternoon with his dad’s family. So…a little sun, a late-afternoon shower, a simple, light dinner of grilled shrimps with spicy braised green beans, a 6 pm baseball game, and we’re all gooood. (Recipe posted in comments, below.)
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Spicy Braised Green Beans
Serves 4-6
1 lb. thin green beans (haricot vert), trimmed
2 Tbsp. olive oil
2 cloves garlic, sliced thinly
1/2 small onion, sliced thinly
1 c. chopped fresh tomatoes
1/4-1/2 tsp. dried pepper flakes
coarse salt
Cook green beans in boiling water until tender-crisp. Drain in a colander. Meanwhile, heat olive in a medium pan over medium-low heat. Slowly saute garlic and onions, until starting to soften, about 5 minutes. Stir in tomatoes, red pepper flakes, and a bit of coarse salt and simmer for about 5 minutes. Stir in green beans, cover, and cook for 5-10 minutes, stirring occasionally, until beans are tender. Season with more coarse salt. Serve hot or at room temperature.