String beans with marina sauce were my favorite vegetable growing up, and it still ranks pretty high on the list today.
My family loves them and I could say today, it’s probably on their top 10 list! There are so many ways to serve it up, and they ain’t bad raw either.
I have gone ahead and grown them myself for a few years in a row when I’ve had my own garden. They grow really fast and are very plentiful.
I used Epsom salt and water sprayed on the leaves and got such a bountiful crop from doing this.
They also freeze up really well, too. To do this you need to give them a quick blanch and then a quick submersion in an ice bath and a quick drain/dry off and put them in plastic freezer bags and you will have a supply for the coming winter.
String beans fresh will give you probably your best nutritional bang for your buck. They are loaded with fiber, potassium, folate and an excellent source of protein, iron, and zinc. They contain antioxidants similar to those found in green tea; also known as catechins.
They improve heart health and help prevent cancer. Also helps to prevent, as well, as manage diabetes.
So when your kids are giving you a tough time eating some other sophisticated vegetables, remember to pick some fresh, right from the farm, string beans and know that this will be a “winner” with your children and they will be getting a powerhouse of nutrition from this simple vegetable.
Marinara String Beans
- 2 lb. fresh string beans
- 4 cloves chopped garlic
- 1/2 can whole crushed Italian style whole tomato
- literature amount olive oil
- bunch/fresh or frozen Rinsed basil
- salt and pepper
- Parmesan cheese
- Going to clean your string beans by breaking the ends of and breaking them in half if they are large enough. Like to break them into 3 inch size. After you complete that your going to soak in salted water and rinse your string beans off and place them into a colander to drain.
- In a saute pan (make sure its large enough for 1/2 can of crushed tomatoes and your string beans). Your going to dose your pan with a generous amount of olive oil and your chopped garlic. Your going to start to brown your garlic lightly.
- Now my preference for canned tomato has always been the san marzano variety. They are the meatiest flesh and best flavor.And I do prefer going ahead and getting the whole tomatoes in the can and crushing it myself by hand. Doing this will make a world of difference when cooking veggies or gravy (tomato sauce). I like them and I use them a lot. And just using this brand will make any dish you prepare unbelievable good. So there is half the battle. Take my word for it. they will be complementing you on whatever your making with these tomatoes.
- So now that your garlic is lightly browned and you have turned off the burner you are going to add your crushed tomato, basil, string beans and salt and ground pepper. Your going to put the lid on and start the cooking process. Put it on medium high, get it cooking and then lower your burner to simmer. Your going to let that cook for about 25 minutes; your string beans should be fork tender.
- You are just going to leave the lid on, turn off your burner and let it sit there while you finish the preparation of the rest of your meal. Make sure you put your parmesan cheese on top of your string beans so it will melt into them. Godere!!!