When it comes to talking about tasty food, what it comes in the mind of the most, are commonly burgers, kebabs, tacos, pizza and all the food able to fulfill your palate due to the combination of ingredients able to make dribble your mouth and shine your eyes. It is ok to treat yourself every once in a while, however, eating this way on a regular basis isn’t salutary and will surely lead to medical issue sooner or later, hence the importance of a balanced diet is essential for keeping your body strong and in health.
Veggies aren’t famous to be the most appealing food to have although provide a vast quantity of beneficial effect on your body, indeed they aren’t eaten as often as it should be. In my whole life, I’ve been hearing words like tasteless, distasteful and I cannot be any more at odds with this because to me it’s just a matter of cooking. For this I’m pushing myself to publish periodically vegan recipes, to show you how palatable earthy products can be. The dishes you will encounter are simple and devoid of sugary sauces but, purely genuine and healthy goodness.
In this occasion, the green bean will take the credits of this exquisite recipe working as the main ingredient. This pod is a great source of vitamins and minerals with anti-inflammatory, anti-oxidants and anti-thrombotic properties so, there are lots to gain in eating them!
While looking up for the provenience of this recipe, I came to the knowledge of an analog Arabian dish, for this reason, I’m assuming it has origins dating back to the time whereby the Islamic ruled South Italy.
Here’s the procedure for make this quick and easy but tasteful dish.
Serves: 3 people
- 800g green beans
- 10 cherry tomatoes
- ½ tin of confit cherry tomatoes in passata (I’ve used Amato pulp)
- 1 large garlic clove
- 1 chili (discretional)
- 3 or 4 medium red potatoes
- 1 tbsp tomato puree
- Salt, basil and EVO (extra virgin olive oil) just enough.
- Wash green beans and trim off stems.
- Pan-fry until golden the garlic and chili in 3 tbsp of EVO. Turn up the heat, add the chopped cherry tomatoes and the passata with a pinch of salt, cover and simmer. Scorch them for a couple of minutes then lower the heat. Simmer for 5 minutes.
- Chunk the potatoes in quarters and join them to the tomatoes along with the green bean. Season with 2 nice pinches of salt, cover and simmer for 30/45 minutes or until when the potatoes are cooked (do the fork test), stirring from time to time.
- Join at last the tomato puree and the basil, stir well, turn off the heat and your meal is ready to go to the table. Serve with some fresh basil on top.
Did you know that….?
- Green beans are among the most popular garden plants in the world.
- Green beans, when eaten raw, are mildly toxic. Nevertheless, you can still toss raw beans in your salad or eat them fresh from the garden as long as you do so in limited amounts. Since these toxins are more concentrated in the seeds than in the pod, it would be advisable to choose young pods that have small seeds. Cooking will break down the toxins and render the beans safe to eat.
- Every last Saturday in July, the city of Blairsville, Georgia, honors the green bean with the Green Bean Festival. The celebration includes cooking contests, canning plant tours, beauty pageants and other activities that showcase the vegetable.
- Unlike fruits, that become sweeter the longer they stay on the tree or bush, beans are sweetest when young. If left on the vine, beans wither and the seeds dry and harden. They are best consumed fresh, young, green and sweet.