Saturday, April 6, 2013

Haircot Verts with Tomatoes

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). 

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