Adapted from nytimes.com
INGREDIENTS
1 pound fresh green beans, trimmed
2–3 crookneck or other summer squash
1–1 1/2 cups tomatoes, chopped (peels optional)
2–3 shallots, finely chopped
2 large garlic cloves, minced
1/4 cup chopped fresh mint, parsley, or dill
Olive oil
Salt and pepper to taste
1–2 tablespoons fresh lemon juice (optional)
PREPARATION
- Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat, and add shallots and garlic.
- Sauté until shallots are tender and translucent, and garlic is fragrant, about 5–8 minutes.
- Stir in green beans, squash, and another tablespoon of oil.
- Sauté for around 2–3 minutes, then add tomatoes and 1/2 cup water.
- Bring to a simmer and sprinkle lightly with salt and freshly ground pepper.
- Cover and simmer 20–30 minutes or until beans are tender and mixture is stew-like.
- Add herbs, and simmer for another 5–10 minutes.
- Add lemon juice if desired.
- Remove from heat and add salt and pepper to taste.
- Serve hot or at room temperature, alone or with long-grain rice.
Serves 4–6. Prep time, 10–15 minutes; cook time, 30–40 minutes.