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 & cutting board for vegetables

Ingredients:

• 1# green beans, cooked the way you like

Puree

• 1 clove garlic
• 1 ½ T red wine vinegar
• 1 sprig or 1 t thyme
• ¼ t salt
• 1/8 t pepper
• ¼ C olive oil

Chop and add

• 1 tomato
• 2 T onion

Sprinkle

• 1 t oreganoS

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!

Be Blessed.