Last Saturday morning Springdale Farm offered yellow beans, green beans, and green flat beans. I love green and yellow beans, my husband, not so much. But he does like flat beans cooked with tomatoes and onions. I can’t tell any difference in their flavor, but he can, so that was my choice this week.
Springdale Farm also had loads of tomatoes, from low acid to heritage varieties. The variety of tomato doesn’t matter for this dish. I used a few different kinds.
The dish is simple and doesn’t really have any exact measurements.
3 or 4 tomatoes, chopped
a pint box of flat beans, with the ends cut off and broken in half
a small to medium onion, chopped
2 to 3 tablespoons olive oil
- In a skillet that has a fitted lid, start warming the olive oil on medium heat.
- Peel and roughly chop the onion and place in the pan.
- Roughly chop the tomatoes and place them in the pan with the onion. Allow the onion and tomatoes to cook until softened…about 5 minutes.
- Meanwhile, clean the flat beans. Rinse them. Cut or break off the stem end. Break in half. Place in the skillet with the tomatoes and onions. Stir gently to mix.
- Place the lid on and cook for about 15 minutes. Lift the lid every few minutes to strand to make sure nothing is burning.
- As they cook the beans will change from bright green to a duller green. Put the lid on the skillet and take the pan off the heat. Let it sit up to ten minutes.
- Open the lid. Sprinkle with some coarse Kosher salt. Pour into a bowl and serve.
- Delicious hot…and delicious cold as a salad .
Tomatoes: Springdale Farm, Hymer Farm, DanLynn Organic Farm, Savoie Organic Farm, Flaim Farm, Formisano Farm
Flat green beans: Springdale Farm
Onions: Hymer Farm
Olive oil: Villa Barone