Green Beans in Creole Sauce
Beans, Greens and Sweet Georgia Peaches
Green Beans in Creole Sauce
Beans, Greens and Sweet Georgia Peaches
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1 1/2 pounds young, thin "stringless" green beans, whole with stem ends snapped 2 cups Raw Creole Sauce Raw Creole Sauce: 1 large or 2 small medium ripe tomatoes 1 medium yellow onion 2 large cloves garlic 1 fresh hot green pepper (banana, jalapeño, or serrano) 1 tablespoon chopped fresh coriander (cilantro) or parsley 1/4 cup freshly squeezed lime juice or red wine vinegar 1/2 cup extra virgin olive oil salt Directions: Raw Creole Sauce: Peel the tomatoes with a vegetable peeler, core them, then split them in half crosswise. Remove and discard the seeds and chop the pulp. You should have 3/4 cup of pulp. Put the chopped tomatoes into a bowl that will hold all the ingredients comfortably. Cut off the root and stem ends of the onion, split it lengthwise, and peel it. Chop it fine and add it to the tomatoes. Crush, peel, and mince the garlic. Cut off the stem end of the hot pepper and split it lengthwise. Remove and discard the seeds and connective membranes, and mince the hot pepper. Add it and the garlic to the tomato mixture. Add the coriander or parsley, the lime juice or vinegar, and the olive oil, and toss until well mixed. Let the sauce stand at room temperature for at least 15 minutes (up to an hour, if possible). After the flavors have melded, taste the sauce and add a pinch of salt, not too much, just enough to bring up the flavor. Green Beans: Put 2 quarts of water into a 3 to 4 quart kettle, cover, and bring it to a boil over high heat. When the water is boiling, uncover kettle, add a small handful of salt, and when it returns to a boil, add the beans. Cover until the water is boiling once again, then remove the lid and let the beans cook, uncovered, until barely tender, about 4 minutes. Put the Creole sauce in a lidded skillet that will hold the beans in no more than two layers and turn on the heat to medium. When the sauce is bubbling, add the beans and toss well. Cover the pan and cook until the beans are just tender, about 4 minutes more. Remove the lid and raise the heat, allowing any excess liquid to boil quickly away. Turn off the heat, transfer the beans to a serving platter, and serve at once. Serves 4. |