I just love green beans and when I see a bin of them at the market, all nice and fresh, I want to buy the whole shebang, not that the bin is that large mind you, but more than I could possibly cook at one time.
Now, for those of you who do not know or are curious like myself, having heard the expression all my life, I thought it implied to something of quantity. Turns out the first mention of shebang in American print comes from Walt Whitman back in 1862 referring to a dwelling or rustic hut. Later Mark Twain used shebang to size up an automobile in 1872. Many say the term comes from the French char-à-bancs – carriage with benches. So now you have it, at least what I could find on the matter. Somewhat confusing…
As for these green beans, nothing fuzzy here as the taste is remarkably garden fresh even using dried herbs as I have done so many times. Turn fall and winter green beans into a summer tasting side dish. Enjoy!
Green Beans, Herbs and Tomatoes
about 8 servings
2 pounds fresh green beans, trimmed
1 1/2 cups cherry tomatoes, halved
Salt and pepper to taste
1/2 teaspoon minced fresh basil or 1/4 teaspoon crushed dried
1/2 teaspoon minced fresh thyme or 1/4 teaspoon crushed dried
1 teaspoon minced fresh oregano or 1/2 teaspoon crushed dried
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 tablespoon olive oil
Dash of red wine vinegar if desired
Wash the green beans and cut into 1 1/2-inch pieces.
Add tomatoes, herbs, salt and pepper to bowl, stir and set aside.
Steam the green beans over boiling water until crisp-tender or cook in boiling water about 15 minutes. Drain well.
In a skillet, saute bell pepper and onion in the olive oil until tender. Add green beans and tomato mixture. Splash with just a little red wine vinegar if desired. Toss to heat thoroughly. Serve warm.
Note: I have used frozen whole green beans in winter months when the fresh ones are slim pickings… just be sure not to cook them long at all.