2 large handfuls of green beans, trimmed and cut into bite-sized pieces
1/2 large onion, medium dice
1 clove garlic, minced
several tomatoes, stems removed and cut into chunks
sea salt (to your taste)
freshly ground black pepper
fresh grated nutmeg
1. Saute the onions in a large pot, the bottom covered in olive oil, about 2-3 tablespoons. Saute onions on medium-high heat, until almost caramelized, about 10 minutes. You will need to watch them while sauteeing, stirring occasionally.
2. Add the minced garlic and saute for 1 minute more until softened.
3. Add the chopped tomatoes and and reduce the heat to medium and cook, uncovered for about 7 minutes. You want the tomatoes to break down and create juices. Stir a few times while they are cooking. If you like the flavor of bacon (and it is yummy) you can add a slice of chopped bacon now to cook with the tomatoes.
4. Cover tomatoes and reduce heat to low and simmer until tomatoes begin to come together in a chunky sauce. It takes about 5-10 minutes; you want to still have some liquid in the pot.
5. Remove the lid and add the green beans and sprinkle in sea salt and fresh cracked pepper to taste. Add a splash of balsamic vinegar, and a few gratings of nutmeg (fresh nutmeg!). Cover and simmer over medium-low heat until beans are just tender. You will want to test them after about 8 minutes for your desired doneness. I like them almost crunchy, but if you want them tender, continue to cook a little longer. My Grandma cooked them much longer, leaving them very soft.
6. Remove from heat and serve warm! Hope you enjoy a taste of the past…