Flat Beans with Tomato and Garlic

  This week at my CSA I had a choice between string beans and flat beans – flat beans, obviously! I guess they pretty much taste and function the same way, but they’re cooler looking. 

I found this recipe from The Washington Post that also called for my CSA tomato and garlic (and I used my parsley, even though they called for basil, because that’s what I had, and it was fine!) Here’s how it went:

– Cut the beans into 2in pieces and blanch in salted water for ~5 minutes (or to whatever raw-to-cooked preference you have) then drain


– Sauté thinly sliced garlic in med-low heat olive oil until they’re translucent and starting to brown
– Add in diced tomato (they say to remove the skin and seeds but I left both)
– Also add in salt and pepper, and cook until the tomatoes disintegrate and it’s more of a sauce, ~5 minutes again
– Add in the beans and stir to combine

– Serve (at any temperature) topped with shredded parsley (or they say basil)

Flat beans – so fun!!