Garden fresh green beans and tomatoes stewed down with sweet Vidalia onion, brown sugar and seasonings.

Green Beans and Tomatoes

I just love this time of year when fresh garden produce is in abundance and so flavorful, and green beans are right up there as one of my top favorite summer vegetables.

Freshly picked, fresh green beans have such a distinct texture and flavor over any frozen or canned product, though I've certainly used my share of both of those too, and either will work here as well. When summer rolls around though, beans are one backyard garden staple I almost always plant. They grow well, provide a generous crop and are easy enough to put up in the freezer, if you aren't interested in canning what you don't manage to consume.

Cook them whole, French them, or simply cut them up and they're great all on their own whether boiled, steamed or stir-fried. Pair them up with some sweet Vidalia onion and fresh garden tomatoes though, add a bit of brown sugar and a few seasonings, and you've got one side that will shine with just about any meal. You can do without peeling the tomatoes if you like and pick out any pesky skin that refuses to get tender, or you can just get one of these gadgets - a soft skin peeler. Seriously, it's my newest favorite kitchen tool! Makes a perfect peel for a tomato rose too. Wish I would have thought to make one for y'all.

I hope you'll give these fresh green beans and tomatoes a try. As simple as it seems, the flavor combination is outstanding. I'm just real glad that they've managed to breed the stringing task out of them.

Here's how to make them.

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Posted by Mary on June 12, 2012

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