Long Beans With Tomatoes Recipes

TOMATOES AND BEANS

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

ROASTED BEANS AND TOMATOES

Steps:

• Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
• Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

GREEN BEANS AND TOMATOES

Steps:

• Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
• Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
• Cover the pot, reduce the heat to low and simmer for 1 hour.

STIR-FRIED SOBA NOODLES WITH LONG BEANS, EGGS AND CHERRY TOMATOES

Steps:

• First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
• Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl. Mix the minced chiles, garlic and ginger in another bowl. Place all of the ingredients within reach of your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices. Repeat with the other egg.
• Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok. Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated. Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.

EASY BLACK BEANS AND TOMATOES

Steps:

• Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

ITALIAN FLAT GREEN BEANS WITH TOMATOES AND GARLIC

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
• While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
• Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
• Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
• Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

WHITE BEANS WITH ROASTED TOMATOES

Steps:

• Cook beans:
• Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
• Blanch onions in boiling salted water , 1 minute, then drain and peel.
• Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
• Roast tomatoes while beans are cooking:
• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
• Assemble dish:
• Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

LONG BEANS WITH TOMATOES

Steps:

• Blanch beans in boiling water and rinse in cold running water.
• Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
• Add tomatoes, tossing them until coated in spices.
• Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
• Add beans reduce heat and cook 5 min stir occasionally.
• Serve immediately.

TANGY EGGPLANT, LONG BEANS, AND CHERRY TOMATOES WITH ROASTED PEANUTS

Steps:

• In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
• Preheat broiler.
• Cut eggplants crosswise into 1/2-inch-thick slices. Lightly brush a small baking pan with some oil and arrange eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total. Add eggplant to fish-sauce mixture and toss.
• Have ready a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water 2 minutes. Drain beans and transfer to ice water to stop cooking. Drain beans well and add to eggplant mixture. Halve tomatoes and coarsely chop cilantro. Finely chop peanuts. Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.