We brought our first meager harvest of green beans with us to the beach and finally ate them last night. It turned into an endeavor to rid the fridge of odd leftover ingredients from the week’s various cooking adventures. I’m pretty sure I made this recipe up, but blast me if it wasn’t delicious! Give it a try. You’ll need:
- olive oil and butter
- a leek
- a clove of garlic (or more if you like)
- a few handfuls of green beans (i included our yellow wax beans which greatly improved the aesthetics of the dish)
- a handful of cherry tomatoes, halved
- chicken broth
- shredded Parmesan (as much as you like… the more the merrier, I say)
- salt and pepper to taste
Finely chop the leek and mince the garlic. Cook these in a bit of olive oil and butter until tender. Add the beans and saute for a few minutes. Dribble enough chicken broth into the pan to cover the bottom and cook until the beans are the consistency you like (I like them a bit on the crisp side). Toss in the tomatoes and cook until they are warmed through. Season with salt and pepper. Toss in a bit of Parmesan cheese and serve! It probably wouldn’t hurt to substitute a dry white wine for the chicken broth or add a bit of basil. Hope you enjoy! We certainly did.
