Okay so I know we haven’t been giving you a lot of side dishes. But, sometimes you need something to actually go WITH your entrée right??? Well, here is a great option. It’s easy, healthy, and flavorful.
I didn’t make many changes to the Food Network Kitchens recipe but I chose to use haircot verts instead of green beans and I added garlic. Other than that, the recipe is simple and flawless. Haircot verts are just French green beans. They’re longer and thinner. I prefer the flavor but I can’t really put my finger on the distinct taste differences. For me, I prefer haircot verts because I can usually find packages of perfectly fresh haircot verts in the produce section of most grocery stores and I don’t have to pick through mounds of green beans that are either shriveled or browned. I try and make cooking easier whenever possible.
I could pair this with just about anything. This time, I made it for Easter dinner. We had honey glazed ham, broccoli-rice casserole, haircot verts with tomatoes, cornbread and a yummy peach cobbler for dessert. It was a fantastic Easter dinner but you know what was completely gone by the end of the night??? The veggies! That should tell you something :)
Haircot Verts with Tomatoes
½ onion, chopped
2 garlic cloves, minced
3 tbsp EVOO
1 ¼ lb green beans or haircot verts, trimmed
15oz can crushed tomatoes
1 ¼ c water
1 tsp salt
1 tsp black pepper
pinch of cinnamon
Cook onion in a pot with EVOO for about 3 mins. Add garlic and sauté another 2 mins or so. Add beans, tomatoes, water, salt, pepper, and a pinch of cinnamon. Partially cover and simmer 35 mins. Season with salt & pepper to taste.
Tip: Cook until most of the water is evaporated. It is important that you only partially cover or the steam won’t escape (which means the water isn’t evaporating).