Green Beans in Tomato Sauce

Here’s an easy and healthy vegetable side dish recipe. Fresh green beans and tomatoes are in season, making this dish cheap and extra delicious. This vegetable side dish can be eaten hot or cold. It is highly recommended that you use the lemon juice if you choose to eat this cold.

Green Beans in Tomato Sauce

1 lb. fresh green beans, ends trimmed, then cut into thirds
1 lb. ripe tomatoes, peeled and diced
1 onion, coarsely chopped
3 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp sugar
salt and pepper
Juice of ½ lemon (optional)

In a large frying pan over high heat, sauté the onion in the olive oil until golden.
Add the garlic, and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Add the fresh green beans, tomatoes, sugar, and lemon juice (if using). Season with salt and pepper to taste.
Add a small amount of water if necessary to cover the beans. Simmer until the green beans are tender and the tomato sauce has reduced a bit, about 15-20 minutes.

Yield: Serves 6

This recipe was adapted from The New Book of Middle Eastern Food

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Black Bean Salad for Lunch or Camping

This easy black bean salad makes an excellent vegetarian lunch or camping recipe. It can be left in a cooler for a long time, and tastes even better after marinating for many hours. The black bean salad can be made up to two days in advance.

Black Bean Salad

2 15.5 oz. cans black beans (about 3½ cups cooked)
Juice of 3 limes
2 red, yellow, or orange bell peppers, seeded and diced
6 green onions, thinly sliced
2 tbsp honey
1 tbsp cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp salt

In a large bowl, make the lime dressing by combining the lime juice, honey, cumin, ground coriander, dried oregano and salt. Mix well with a fork or whisk. Then add the canned black beans, bell pepper, and green onions. Toss well.

If the black bean salad is being prepared in advance, cover and store in a cooler or refrigerator. Warm to room temperature before eating.

Yield: Serves 4

This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

How to Make Boston Baked Beans

Boston Baked Beans are the perfect side dish for grilling season. Boston baked beans require several hours of cooking time, so be sure to plan ahead! For a quicker homemade baked beans recipe, check out our Easy Baked Beans, which can be cooked in under an hour.

You might also be interested in our How to use Leftover Baked Beans recipe.

Boston Baked Beans

3 cups dried navy beans
¼ lb. salt pork
2 tsp dry mustard
⅓ cup molasses
4 thin yellow onion slices
½ cup brown sugar, packed
1 ½ tsps salt
½ tsp ground pepper
water

Soak the dried navy beans overnight. Drain the soaking water.
In a large pot, add enough fresh water to the pre-soaked navy beans so that the water level is a few inches above the beans. Bring to a boil, reduce the heat to a simmer, and cook, uncovered, until almost tender, about 35-40 minutes. Drain and reserve the cooking liquid.
Preheat an over to 300F. In a small saucepan, add enough fresh water to cook the salt pork and bring to a boil.
Cut a crisscross pattern ¼-inch deep into the top of the salt pork. Add the salt pork to the saucepan of boiling water and boil for 1 minute, then drain.
Put the navy beans in a 2-qt. baking dish, and place the salt pork and onion slices on top.
In a saucepan, combine the molasses, brown sugar, salt, pepper, dry mustard, and 1 cup of the reserved bean cooking liquid. Heat and constantly sure until the sugar has dissolved. Pour the sauce evenly over the navy beans, and add just enough bean cooking liquid to cover the beans.
Cover the dish and bake for 4 hours. Remove the cover, scoop up the pork so that it rests on top of the beans. Then continue to bake, uncovered, until the navy beans are cooked through and caramel-covered, and the salt pork is golden, 1 ½ – 2 hours longer.

Yield: 6-8

This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans