March 2008: Green Beans with Tomatoes and Basil

A Veggie Dish Even the Kids Will Love

Here is a recipe from Douglas Larson, a single dad who has lived at Songaia for seven years now. He enjoys working in Songaia’s expansive garden. He has an almost 13-year-old daughter, Risa, who loves Songaia as much as he does. But the thing he likes the most is cooking for his community. “It truly gives me energy to bring healthy, nutritious and delicious meals to our community,” Douglas says.

Songaia Cohousing is a community of 13 families (36 people) living on 10 acres in Bothell, Washington, a suburb of Seattle. They love to sing and have many activities throughout the year that have become traditions. They celebrate the seasons at solstices and equinoxes. One of their most treasured events is the Earth Day/May Day celebration in late April or early May when they do a maypole dance and celebrate the earth.

This really is a veggie dish that even the kids will love.

Green Beans with Tomatoes and Basil
Serves 4 to 6

Preparation time: 20 – 30 minutes
Cook time: 30 – 40 minutes

2 lbs. green beans, ends trimmed off and cut into bite-sized pieces
1 small carrot, chopped
1 small red onion, peeled and chopped
3-4 Tbsp. olive oil
2 cloves garlic, peeled and chopped
1 28 oz can chopped tomatoes or chunky tomato sauce
4 fresh basil leaves or 1 tsp dried basil
Salt and freshly ground pepper

Trim and cut the beans. Place in a steamer over boiling water and steam until almost done, about 15 minutes.

While the beans steam, chop the carrot, onion and garlic. Put the olive oil in a large saucepan over medium heat. Add the chopped carrot, onion and garlic and cook, stirring occasionally, until the onions are soft, about 15 minutes.

Add the steamed beans, the basil, the chopped tomatoes and salt and pepper to taste. Turn down the heat slightly and cook until the beans are fully done and the flavors have blended, about 20 minutes.

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