Temple Sholom’s Meatless Monday: The Return! Full’a Green Beans!

It has been a long time since I have written a Meatless Monday blog. Like High Holidays long. I had originally meant to share this recipe before Thanksgiving, because it is my family’s (well, really mine) favorite side dish. Sautéed green beans with tomato and basil. Amazing.   My aunt makes them just about every year for Thanksgiving and has even written “Carrie’s favorite” on the recipe. We almost always double the recipe, because they are that much of a crowd pleaser, and there’s not usually any leftover.

Someone usually comments at least once that they don’t know why we don’t make these more often.  In addition to being amazingly tasty, it’s also a pretty dish to make and a really versatile one too.  As I mentioned we have had them many times as a side dish to turkey at Thanksgiving, but we’ve also made them with lamb or prime rib at other special occasion dinners.

The drawback to using this recipe for Meatless Monday is that it is definitely a side dish.  You couldn’t make a whole meal out of these (well, I could probably fill up on them alone, but still not really a meal).  We have always made this a side dish for a meat meal, but I think it could be good with a vegetarian meal too. Maybe a quiche?  What are your thoughts? What meal (meat or vegetarian) would you try these green beans with?

Just a note, we have actually never made the parmesan crisps, but I’m sure they are amazing. Maybe next time we will try them too.

1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
Parmesan Crisps:
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps




Carrie Rosen is the Temple Sholom new girl, joining the staff in April as the Fund Development Coordinator and Executive Assistant to Boni Fine. She is a sometimes vegetarian.