In keeping with more postings of thrifty and easy recipes, here’s a recipe from the 1960’s. I don’t think Grandma was aware of the words Keto or Whole 30 back in the day, but she did have the good idea to put together this tasty side dish.
Green Beans With Onion and Tomato
Today’s recipe is Green Beans with Onion and Tomato. It’s quick and easy! You can use fresh or frozen green beans, as there is little impact on the final outcome.
Green Beans with Onion and Tomato
Tools You’ll Need:
Skillet or pot to cook green beans
Blender or lidded jar to mix puree
Knife and cutting board for vegetables
1 # green beans, cooked the way you like
1 clove garlic
1 ½ Tablespoons red wine vinegar
1 sprig or 1 teaspoon thyme
¼ teaspoon salt
1/8 teaspoon pepper
¼ Cup olive oil
Chop up and add
2 Tablespoons onion
1 teaspoon oregano
Serve hot or cold.
Green Beans with Onion and Tomato Cooking Notes
You can use fresh or frozen green beans. For the recipe pictured I drizzled olive oil on frozen green beans while stir-frying them.
Then create a puree of garlic, red wine vinegar, salt and pepper, and olive oil.
It is better to use a blender to emulsify the puree. Throw in the first 5 ingredients and then pour the olive oil in a stream while blending. But if you don’t have a blender, you can also use a lidded jar to shake the puree. Just shake it HARD. Pour it on top of the green beans.
Add the chopped tomato and onion, and then toss it all together like a salad. You can either serve it hot or cold. Try it either way!