We’re used to seeing green string beans as a side dish, but the white variety is often forgotten. Similar in taste and texture, I like changing it up with this uncommon pick.
These beans are filled with antioxidants and can be stored for at least a week if unwashed and placed in a plastic bag in the refrigerator crisper. Roasting the beans along with the garlic, tomatoes and black olives gives you a true Mediterranean feel. Great as a side dish or salad on its own.
1. Preheat the oven to 425 F. Line two baking sheets with foil and lightly coat with cooking spray.
2. Place the garlic cloves and tomatoes on one of the foil-covered baking sheets. Place the string beans on the other sheet. Spray both sheets of vegetables with vegetable oil.
Bake for 10 minutes, then remove the tomatoes. Continue baking for another 10 minutes until the beans are slightly browned and the garlic is soft. Carefully squeeze out the garlic cloves.
3. Place the beans on a serving dish along with the cherry tomatoes, olives, olive oil, pepper and garlic cloves. Toss. Garnish with basil.
• 8 cloves of garlic with skin on
• 2 cups cherry tomatoes
• 1 1/2 lb white or yellow string beans, trimmed
• 1⁄3 cup whole black olives
• 1 tbsp olive oil
• pinch of pepper
• 2 tbsp chopped fresh basil
Source: The Best of Rose Reisman (Whitecap Books) by Rose Reisman.
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