Braised Green Beans with Smashed Tomato Vinaigrette - Brendan

If my math is correct, I have eaten roughly 30,660 meals in my life (I'm 28 years old and am assuming 3 meals a day x 365 days a year). Out of all of those meals, only once have I ever said the words "Those green beans were the best part of that meal." Now some of you are probably thinking, "well, that math is a bit misleading because you haven't had green beans with EVERY meal, have you?". The answer of course is no (thank God). Can you imagine eating green beans for every meal? But I've never given that kind of accolade to ANY kind of vegetable, EVER. That award is usually reserved for whatever meat is being served (hopefully steak!); except for every time I eat these green beans. 

This recipe is a favorite of Caity's and mine and comes from the cookbook, "Date Night in" by Ashley Rodriguez. 

Serves 2

One year ago: Rosemary's Spinach Salad

Two years ago: Tuscan Mashed Chickpeas

Three years ago: Quinoa Stuffed Peppers, Sweet Chili Brussels Sprouts, Sunshine Smoothie with Mandarin, Coconut and Turmeric 

Four years ago: Chicken Pizzaiola, Fenugreek Curry Lamb Popsicles

Five years ago: Egyptian Kosheri

Six years ago: Spanish Tortilla with Chorizo

what you'll need: 

for the green beans

3/4 lb green beans, trimmed

1-1/2 Tbsp olive oil 

1 Tbsp freshly grated lemon zest

1-1/2 Tbsp freshly squeezed lemon juice

1 garlic clove, roughly chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cup broth, chicken or vegetable

for the vinaigrette

1/2 cup cherry tomatoes

2 tsp red wine vinegar

1 Tbsp freshly squeezed lemon juice

2 Tbsp olive oil

2 Tbsp freshly chopped mint

1 scallion, thinly sliced white and green parts

1/4 tsp kosher salt

For the green beans:

Combine the green beans, olive oil, lemon zest and juice, garlic, salt. pepper and broth in a large skillet over medium heat. 

Bring the mixture to a boil then reduce the heat to a simmer. Cover and cook for 30 minutes or until soft. 

Uncover and cook for another 10 minutes, over medium-low heat, stirring occasionally until the liquid is reduced and coats the beans. 

For the vinaigrette:

While the beans are cooking, make the vinaigrette. 

In a medium bowl, add the tomatoes and squish them between your fingers or with the back of spoon inside the bowl. The juices of the tomatoes will help create the flavor of the vinaigrette while the tomato skins remain in larger pieces. 

Whisk in the red wine vinegar, lemon juice, olive oil, mint and scallions. 

Toss the warm or room temperature beans with the vinaigrette. Serve! 

One year ago: Rosemary's Spinach Salad
Two years ago: Tuscan Mashed Chickpeas
Three years ago: Quinoa Stuffed Peppers, Sweet Chili Brussels Sprouts, Sunshine Smoothie with Mandarin, Coconut and Turmeric 
Four years ago: Chicken Pizzaiola, Fenugreek Curry Lamb Popsicles
Five years ago: Egyptian Kosheri
Six years ago: Spanish Tortilla with Chorizo