Green Beans In Tomato Salsa Recipes

GREEK GREEN BEANS-FASOLAKIA LATHERA

Steps:

• In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
• Add potatoes and heat for 2-3 minutes.
• Add beans and mix until covered with the olive oil.
• Add the tomatoes, parsley, sugar and salt and pepper and mix.
• Add hot water just enough to half cover the beans.
• Simmer with the lid on for about 40 minutes (do not boil).
• The beans are ready once there is no water left and the beans are soft.
• Enjoy with bread and feta cheese

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

GRECIAN GREEN BEANS IN TOMATO SAUCE

Steps:

• Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA

Steps:

• Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
• Make the salsa by mixing all ingredients together, season to taste. Set aside.
• Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
• Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
• Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
• Place the swordfish on top of a pile of dressed greens.
• Spoon the tomato salsa on top of the swordfish.
• Enjoy!

GREEN BEANS IN TOMATO SALSA

Steps:

• Heat oil in a non-stick and add garlic and onion.
• Cook until soft.
• Wash and prepare beans and add to the pan and cook for a further 3 minutes.
• Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.

TOMATO BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.

MEXICAN GREEN BEANS

Steps:

• Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
• Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
• Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.

GREEN SALSA

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• ON THE DAY Quarter and deseed the pepper and tomatoes, trim the spring onions, then finely chop with the chilli and coriander. Keep chopping until fine, mixing as you go. Scrape into a nice bowl, add 2 tablespoons of extra virgin olive oil, squeeze over the lime juice, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Red cabbage and Roasted pineapple & hot red pepper sauce.

TURKISH BRAISED GREEN BEANS

Steps:

• Cook the onions: In a large saucepan over medium heat add the canola oil. Once the oil is hot add the onions. Cook, stirring occasionally, until soft and translucent, 15-20 minutes.
• Add garlic, spices, tomatoes, and simmer: Add the garlic, cumin, cinnamon, paprika, and Aleppo pepper flakes. Cook, stirring occasionally, for another 3 to 4 minutes. Add the tomatoes, sugar, 1 teaspoon salt, and a generous grind of black pepper. Gently break up the tomatoes with a back of a wooden spoon. Add 1/2 cup of hot water, cover, and simmer for 10 minutes.
• Cook the green beans: Add the green beans and stir well, making sure they are well coated in the tomato sauce. Cover and cook for 15 minutes, or until the beans are soft. If the stew starts to get dry, you can add another 1/2 cup of water.
• Finish and serve: Take the beans off the heat and stir in 3 tablespoons extra virgin olive oil. Taste and adjust the seasoning and leave to cool for 10 minutes before serving.