Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The Parthenon's Famous Braised Green Beans
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- #114854
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, peeled and finely chopped
2 bay leaves
2 pounds green beans, rinsed, stems removed
2 teaspoons sugar
1/2 cup parsley, chopped
3 tablespoons tomato paste
2 cups water
directions
Place olive oil in a large pan over medium-low heat. Add the chopped onion and garlic. Saute until the onions turn translucent, about 2 minutes. Add all of the ingredients except the tomato paste and water.
Cover and cook over low heat until the beans become slightly soft, about 10 minutes.
In a small bowl or 2-cup glass measure, dissolve the tomato paste in the 2 cups water, stirring well. Add this mixture to the beans in the pot.
Stir and bring to a simmer over medium heat, then cover, reduce heat and cook over low heat for about 1 hour or until the beans are soft and cooked to your liking.
Remove bay leaves and serve hot.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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