In summer, we crave warm or cold dishes. That's why we suggest green beans served with a tomato dressing made with two types of tomatoes : fresh and in oil.
You can cook the beans however you like: in a pressure cooker , in a regular saucepan, or, as I did, in a Dutch oven. The important thing is to cook them to your liking (well-done, al dente, etc.).
We'll then add a simple dressing to these beans, prepared with fresh tomato, tomato in oil, oregano, pepper, and salt.
Green beans with tomato dressing
Enjoy fresh green beans with a delicious natural tomato and oil dressing. An easy, light recipe perfect for summer days.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 135
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the vegetables:
- 500 g of green beans
- 3 potatoes
- Carrots 2
- Sal Island
- Water
For the dressing:
- 1 or 2 sun-dried tomatoes in oil, drained
- A splash of olive oil
- A few leaves of dried oregano
- Sal Island
- Pepper
- A peeled natural tomato
Music
We clean the green beans, trimming off the ends and any stringy edges if necessary. We chop them and place them in a cocotte or traditional saucepan.
We peel the carrots and cut them into slices.
We do the same with the potatoes. We peel them and cut them into wide slices.
We put about 500 g of water and a little salt in the cocotte.
We cook until all the ingredients are cooked.
Once cooked, remove the vegetables from the pan, without the cooking liquid, and place them in a serving dish. Set aside.
We put the dried tomato, oregano, oil, salt and pepper in a chopper.
We sting.
We add the peeled and chopped natural tomato.
We chop again until everything is well crushed.
We reserve in a small bowl.
We serve the warm beans with the tomato sauce we just made.
More information – Green beans in a pressure cooker