Sautéed Shelley Beans with Garlic and Tomato

Sautéed Shelley Beans with Garlic and Tomato Recipe - Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sautéed Shelley Beans with Garlic and Tomato is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of fresh shelley beans, garlic, tomato, and a hint of lemon creates a flavorful and satisfying meal.

History

This recipe is inspired by traditional Mediterranean cuisine, where fresh vegetables are often sautéed with garlic and olive oil to create simple yet delicious dishes. The addition of tomatoes adds a burst of freshness and color to the dish.

Ingredients

1 lb (454 g) shucked shelley beans
3 cloves garlic, sliced
1 spring onion, sliced with greens and whites
1 medium tomato, diced
juice of 1 lemon
3 tbsp extra virgin olive oil
salt and fresh pepper, to taste
red chile flakes, to taste
shredded parmesan cheese (optional), for topping

How to prepare

Shuck the beans and place them in a sauce pot filled with salted water.
Parboil the beans until they are cooked but still firm. Drain and keep them warm.
In a medium heat, sauté the garlic and onion in olive oil until they become fragrant.
Add the beans to the sautéed mixture and season with chili flakes. Increase the heat to medium-high.
Continuously sauté the beans, ensuring the garlic doesn't burn, until the garlic is slightly toasted.
Once the garlic is toasted, add the tomato and lemon juice to the mixture.
Remove from heat and season with salt and pepper.
Allow the tomatoes to warm through with the residual heat of the pan.
Serve the dish warm, optionally topped with shredded Parmesan cheese.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Substitute cherry tomatoes for the diced tomato for a sweeter taste.
Sprinkle with chopped fresh herbs such as parsley or basil before serving.

Cooking Tips & Tricks

Be sure to parboil the beans before sautéing them to ensure they are cooked but still firm.

- Keep an eye on the garlic while sautéing to prevent it from burning.

- Adding a squeeze of lemon juice at the end of cooking brightens up the flavors of the dish.

Serving Suggestions

Serve the Sautéed Shelley Beans with Garlic and Tomato as a side dish with grilled chicken or fish. It also pairs well with a simple green salad.

Cooking Techniques

Sautéing, Parboiling

Ingredient Substitutions

Substitute green beans or snap peas for shelley beans.

- Use shallots instead of onions for a milder flavor.

Make Ahead Tips

You can parboil the beans ahead of time and store them in the refrigerator until ready to sauté.

Presentation Ideas

Serve the dish in a shallow bowl and garnish with a sprinkle of red chile flakes and a drizzle of olive oil.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Iron: 8% of the daily recommended intake per serving

Alergens

Contains: None

Summary

This dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamin C and iron.

Summary

Sautéed Shelley Beans with Garlic and Tomato is a simple yet flavorful dish that is perfect for a light and healthy meal. With fresh ingredients and a burst of Mediterranean flavors, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Sautéed Shelley Beans with Garlic and Tomato. It was many years ago, back when I was just a young girl learning the ins and outs of cooking from my own beloved grandmother. She was a master in the kitchen, and her dishes always had a special touch that made them stand out from the rest.

One summer day, while visiting my grandmother's house, I stumbled upon a faded, stained recipe card tucked away in a drawer in her kitchen. The heading read "Sautéed Shelley Beans with Garlic and Tomato" and my curiosity was piqued. I asked my grandmother about the recipe, and she smiled and told me it was one of her favorites, passed down to her from a dear friend many years ago.

She began to recount the story of how she first learned to make the dish. It was a warm summer day much like the one we were experiencing, and she had been invited over to her friend Shelley's house for a backyard barbecue. Shelley was known for her amazing cooking skills, and my grandmother was eager to learn some of her secrets.

As they sat in the shade of a large oak tree, sipping on iced tea and chatting away, Shelley suddenly got up and disappeared into her kitchen. She returned with a bowl of freshly picked green beans, a handful of ripe tomatoes, and a bulb of garlic. My grandmother watched in awe as Shelley effortlessly sautéed the ingredients together, adding in a splash of olive oil and a sprinkle of salt and pepper. The aroma that filled the air was heavenly, and my grandmother knew she had to learn how to make this dish herself.

Shelley graciously shared her recipe with my grandmother, explaining each step in detail and even giving her a few tips and tricks to make it just right. My grandmother was grateful for the knowledge and couldn't wait to try it out in her own kitchen.

Back at home, she gathered the ingredients and set to work. She carefully washed and trimmed the green beans, diced the tomatoes, and minced the garlic. As she heated up the olive oil in her skillet, she could almost hear Shelley's voice guiding her through the process.

The beans sizzled as they hit the hot pan, releasing their earthy aroma and starting to soften just slightly. My grandmother added in the garlic, letting it infuse the oil with its pungent flavor. Finally, she tossed in the tomatoes, letting them cook down until they were juicy and bursting with sweetness.

When the dish was finally finished, my grandmother took a bite and was transported back to that summer day under the oak tree with Shelley. The flavors were bold and vibrant, the beans tender yet still slightly crunchy, and the garlic and tomatoes melded together in perfect harmony.

From that day on, Sautéed Shelley Beans with Garlic and Tomato became a staple in my grandmother's repertoire. She would make it for family gatherings, potlucks, and any time she wanted a taste of summer in the midst of winter.

As I grew older, my grandmother passed down the recipe to me, just as Shelley had done for her. I too have shared it with friends and family, always with a smile on my face as I remember the day I first learned to make it.

Now, as I stand in my own kitchen, surrounded by the familiar scents of garlic, tomatoes, and green beans, I can't help but feel grateful for the lessons passed down through the generations. Cooking isn't just about following a recipe – it's about creating memories, sharing traditions, and keeping loved ones close, even when they're no longer with us.

And so, as I take a bite of the Sautéed Shelley Beans with Garlic and Tomato, I am reminded once again of the power of food to connect us to the past and bring us joy in the present. It's a simple dish, but one that holds a world of memories within each bite.