Green Beans for a Crowd and a little story.
I love my veggies; they are my kind of go-to comfort. I realize my southern heritage gives water that folks think we are always eating some smoked meat or fried this and that and that is simply not true. There are many restaurants in the South that serve a vegetable plate. This supper plate offers a variety of choices like lima beans, tender squash and onions, savory collard greens, tangy tomato and cucumber salad, corn casserole, green beans smothered in bacon and onions, tender, buttery carrots, and okay I admit it, fried green tomatoes, okra and sometimes pickle chips.
Having so many vegetable choices spoiled me rotten. When I moved to California to be with my husband, the cultural difference was so huge.
One afternoon I was super homesick, and he wanted to know how he could help. I told him, “I just want a plate of vegetables”.
Well, he took me to the local diner. I read the list and burst into tears, the closest thing to vegetables was some steamed medley.
So, I “ordered it, as other than French fries, mashed potatoes or vegetable stir-fry, my choices diner. Wait, there were Potato Latkes, but I did not know at the time I would fall in love with this yummy potato treat.
What is a Vegetable Medley?
When the plate of “vegetable medley “came out next to a heaping pile of mashed potatoes, it tried to be enthusiastic. I took a big bite and “burst into tears again. My southern girl’s palate screamed, and I am sure every family eating supper in Tennessee could here my homesick cry. These vegetables were raw! And there was zero flavor.
I knew then that I would have to start cooking my southern-style vegetables at home. And though I was well-versed in cooking Southern from my cafe days, over the years I have added a little of California in all my southern dishes.
Green Beans for a Crowd Easy Recipe
This Company Is Coming Green Beans Dish is fresh and is “cooked down” Southern style but embraces all fresh ingredients which are possible year round here in Southern California!
You will love this dish!
Notice this recipe does not contain the bacon. You can add bacon to anything, but I have found that the sweetness of the tomato and onions slow cooked so yummy that masking it with the overwhelming flavor of pork takes away from the overall fresh taste of the vegetables.
Big PLUS! Using no butter and only olive oil, this dish can husband, in several eating lifestyles including, vegan, vegetarian, Paleo, Sugar Detox and more!
Let’s get cooking! And please if you love this recipe share with your friends! After all, Green Beans for a Crowd are meant to be shared!Print
Green Beans for a Crowd Easy Recipe
Fresh Green Beans with flavorful tomato and garlic. A real crowd pleasing simple recipe.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 14
- Category: Vegetables, Gluten Free, Dairy Free
- Method: Stovetop
- Cuisine: American
- 2 pounds fresh green beans, trimmed
- 1 medium onion sliced
- 1 tablespoon
- 6 tablespoons olive oil
- 2 tablespoon minced garlic
- 2 cups fresh tomato chopped or 2 cups halved grape or cherry tomatoes. I used small heirloom cherry tomatoes, and the recipe came out beautifully.
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- Blanch the green beans by bringing a large pot of water to a boil over high heat. When the water comes to a boil, add the green beans and cook for two minutes. Drain and rinse with cold water and then drain again. Set green beans aside.
- In a large heavy pot (I use this one) with a well fitting lid turn the heat to medium-high, add butter and olive oil or just coat the bottom of the pan with olive oil, add sliced onions and sauté until that are just turning soft.
- The onions will be melting at the end of the total cook time, and this adds a pleasant sweetness to the dish.
- Add minced garlic to the would and let it cook for one more minute, stirring once.
- Turn heat to low. Add green beans, chopped tomato, dill, and thyme.
- (I use a diffuser on my gas burner element.)
- Let cook on low for 40 to 50 minutes. The tomatoes should break down, and the beans will be tender.
- Give the beans and gently stir and add salt and pepper to taste.
Add sauteed mushrooms at the end for more crowd-pleasing flavor.