Southern Living "Squash, Beans and Tomatoes"
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Seven Bends
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Southern Living "Squash, Beans and Tomatoes"
I made this imaginatively-named dish tonight to use up some of the remaining abundance of yellow squash, green and yellow beans, and tomatoes. It was easy to make and really delicious. It's from Southern Living's 1983 annual recipe compilation, which is well worth buying if you run across a copy at a used book store, yard sale, library book sale, or online.
Squash, Beans and Tomatoes
1 pound fresh green beans (I used a mix of Contender, Wyatt, and Custard Wax)
1 large onion, sliced (I used one medium, chopped)
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp dried whole thyme
1/4 tsp rubbed sage (I was out of sage so I used 1/4 tsp poultry seasoning)
2 Tbsp vegetable oil (I used part corn oil and part olive oil)
1/3 cup water
1 pound yellow squash
3 large tomatoes, peeled and coarsely chopped (I used a mix of Rose, 1884 purple, Italian Heirloom, and Red Penna)
Wash beans, remove strings, and cut into 1.5" pieces. Set aside.
Saute onion, garlic, parsley, and seasonings in oil in a large skillet over medium heat until onion is tender. Add beans and water; cover and simmer 10-15 minutes. Add squash and tomatoes; cover and simmer 10 minutes. Yield: 8-10 servings.
My notes:
-- If you follow those cooking times, the vegetables will be thoroughly cooked/soft. If you prefer a more modern, less-cooked texture, you'll want to reduce the cooking times.
-- I sauteed the onion, parsley and seasonings for a few minutes before adding the garlic so the garlic wouldn't scorch.
--When the squash/tomato cooking time was complete, there was too much liquid left in the pan from the tomatoes, so I piled up all the vegetables on one side of the skillet and cooked down the juice for about five minutes to reduce it. This concentrated the flavor nicely and added to the color. The tomatoes I used were very juicy; you might not need to do this if you use meatier/drier tomatoes.
-- Some of my beans were overly mature, with tough pods and large seeds, so I shelled those and added the shelled beans along with the green beans. These were great in it, and I could see adding more shelled beans or even butter beans/lima beans. Definitely not needed, but it would be a way to make it more like an entree.
Squash, Beans and Tomatoes
1 pound fresh green beans (I used a mix of Contender, Wyatt, and Custard Wax)
1 large onion, sliced (I used one medium, chopped)
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp dried whole thyme
1/4 tsp rubbed sage (I was out of sage so I used 1/4 tsp poultry seasoning)
2 Tbsp vegetable oil (I used part corn oil and part olive oil)
1/3 cup water
1 pound yellow squash
3 large tomatoes, peeled and coarsely chopped (I used a mix of Rose, 1884 purple, Italian Heirloom, and Red Penna)
Wash beans, remove strings, and cut into 1.5" pieces. Set aside.
Saute onion, garlic, parsley, and seasonings in oil in a large skillet over medium heat until onion is tender. Add beans and water; cover and simmer 10-15 minutes. Add squash and tomatoes; cover and simmer 10 minutes. Yield: 8-10 servings.
My notes:
-- If you follow those cooking times, the vegetables will be thoroughly cooked/soft. If you prefer a more modern, less-cooked texture, you'll want to reduce the cooking times.
-- I sauteed the onion, parsley and seasonings for a few minutes before adding the garlic so the garlic wouldn't scorch.
--When the squash/tomato cooking time was complete, there was too much liquid left in the pan from the tomatoes, so I piled up all the vegetables on one side of the skillet and cooked down the juice for about five minutes to reduce it. This concentrated the flavor nicely and added to the color. The tomatoes I used were very juicy; you might not need to do this if you use meatier/drier tomatoes.
-- Some of my beans were overly mature, with tough pods and large seeds, so I shelled those and added the shelled beans along with the green beans. These were great in it, and I could see adding more shelled beans or even butter beans/lima beans. Definitely not needed, but it would be a way to make it more like an entree.