In autumn, I love letting flat green beans simmer in olive oil, garlic, and tomatoes, then serving them in a toasted round bread bowl. There’s something special about sharing vegetables this way—simple, warm, and full of the season’s harvest.
Ingredients:
- 1 lb (450 g) flat green beans, trimmed
- 2 medium tomatoes, finely chopped
- 3 cloves garlic, sliced
- 1/4 cup (60 ml) extra virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 large round rustic bread (sourdough or country loaf)
- Roasted almonds over the top
Instructions:
- Cook the beans:
- In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté until fragrant (about 1 minute).
- Add chopped tomatoes, salt, and pepper. Cook for 5 minutes until tomatoes start breaking down.
- Add the raw flat beans, stirring to coat them in the tomato-garlic mixture. Cover and let simmer on low heat for 12–15 minutes, stirring occasionally, until beans are tender but still vibrant green.
- Finish with freshness:
- Remove from heat. Stir in lemon juice and chopped parsley. Adjust seasoning to taste.
- Prepare the bread bowl:
- Slice off the top of the round bread and hollow out the center, leaving 1–1.5 inches of crust.
- Brush the inside with olive oil and toast in a 375°F (190°C) oven for 8–10 minutes until golden and crisp.
- Assemble:
- Spoon the warm green beans into the toasted bread bowl.
- Garnish with a drizzle of olive oil and extra parsley. Serve immediately.
