Alright, y’all. This green bean recipe is super easy and one of my family’s favorites. If you’ve been bored with the side dishes in your go-to list, check this one out.
I buy the big bag of organic green beans from Costco (let’s pretend it lasts us a long time, but it doesn’t – a couple weeks!). And it’s a great way to use some of your summer squash and ‘maters, too! And since I said last week that it was on this week’s menu, I figured I gotta share the recipe-love with y’all.
The flavor? Well, it’s like a party in my mouth (heyyyyyyy!). I mean, take a look at the ingredients: tomatoes (I just feel Italian when cooking with tomatoes. That’s ok, right?), balsamic vinegar and oregano. It’s a lovely marriage of flavors. Play around to see what your family likes more of – I can never use too much balsamic vinegar for my family. But if you use too much, you’ll overpower the happy green bean flaves.
When the babies were little, I would cook these veggies down a lot till they got nice and mash-able – so it’s a great Bon appétit, bébé! recipe.
If you have never made chicken stock before, you can try my recipe here. But in a pinch, I’d skip the stock and switch it out for water (no need to waste money on those cartons of stock!).
And if you don’t have tomatoes, skip. Or squash? Skip. Have carrots? Switch. You following me, here? This is kinda the mish-mash of side dishes…though, I do love it just as it’s listed here.
Did you make it? What’d you think?
- 1 T coconut oil
- 1 medium onion, diced
- 1 tsp dried oregano
- 1/2 cup chicken stock
- 1 T balsamic vinegar
- 1 lb green beans
- 1 large squash or zucchini, cut into small pieces
- 1 cup cherry or grape tomatoes, cut in half
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- Heat oil, onion and oregano in a large skillet over medium heat, till onions soften and become translucent.
- Add chicken stock and vinegar and bring to a boil.
- Add green beans and zucchini and reduce heat; simmer for 10 minutes or until tender.
- Add tomatoes and simmer just until tomatoes are tender; add salt and pepper.
- If you prefer the squash less tender, you can wait and add them towards the end with the tomatoes.