This is a very easy, very quick side dish that compliments almost anything but is particularly good with roasted or baked chicken. I got the original recipe from allrecipes.com and have tweaked it only slightly. I cut the amount of butter in half. Also, the original used a tablespoon of sugar in the sauce and I omit that. But if you like sweet tomato sauces, go for it. Something about sugar and tomatoes together is just a “no” for me. Tomatoes were meant for salt and pepper and herbs. No sugar, but thank you anyway.
Here’s what you need:
1 1/2 pounds green beans, trimmed (I use frozen)
1 1/2 cups water
2 tblsp butter
3/4 tsp garlic salt
1/4 tsp pepper
1 1/2 tsp chopped, fresh basil
2 cups cherry tomato halves
Here’s what you do:
Bring the green beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper and basil.
Add the tomatoes and cook, stirring gently just until soft.
Add the green beans to the skillet with the tomato mixture and toss gently to blend.
Enjoy!
Download a printable version here.
{ 6 comments… read them below or add one }
Fresh green beans are the ticket!
The folks who put sugar in that recipe are the same ones the put sugar in grits. Sorry – just doesn’t work.
The recipe also works well as a side with grilled steak on those nights when you don’t want to have “one more salad.” Add a rice pilaf, and you are in business.
Miss P
Tonight’s version was asparagus with cherry tomatoes. Same concept, same steps, equal or better results.
Paired that with left over Methodist Chicken Casserole. Whoooo-eeeee!
Even Uncle John liked it.
Miss P
Methodist Chicken Casserole? You can’t just come here and throw out a tasty sounding recipe name like that and not give the details! I must have the recipe. Please email…like quick.
From: A Standing Invitation to Gracious Southern Living, the cookbook extraordinaire of the United Methodist Church of Dawson, Georgia — It’s just named “chicken casserole” in their book, but it’s fairly common to every church cookbook that I have. I have changed the sauce a little bit, so that there is plenty to be completely bubbly in the dish.
1 whole chicken, cooked, deboned and cooled
1 10 3/4 ounce cream of chicken soup
2-3 t. flour (+/-)
2-3 t. butter (+/-)
1 10 3/4 ounce can chicken broth (or use the broth from the chicken — tastes better)
1 8 ounce container sour cream (or more )
1 stick butter
1 stack Ritz Crackers, or leftover bread (crumbed or cubed) , or almonds
Cook chicken, cool and cut into cubes. Put cubed chicken in a large bowl for mixing later. Grease/spray a casserole dish (this will make about a 9×13 dish).
Make a blond roux with the flour & butter. Gradually add the broth until thickened. Wisk in the soup. Take the pot off the heat, and wisk in the sour cream. Pour the sauce over the chicken, and fold to coat. Pour the mixture into the casserole dish.
Top with crumbled crackers, or bread, or almonds. Dot the butter on top.
Bake at 375 degrees for approx. 20 mintues.
I defy you to find anybody that doesn’t love this recipe. It will indeed make you slap your grandma.
(note – if you have any extra sauce, put it in the fridge, reheat in the wave, and toss with some cooked noodles another night — yum!)
Ya’ll might want to consider leaving off recipes that will make you slap your grandma, seeing as you are a grandma. …. I’m just sayin’
Yum! Can’t wait to make this! Thanks for the recipe.