Beans with roasted peppers and oven-baked tomatoes

Name: Beans with roasted peppers and oven-baked tomatoes - Axenia N.
Ingredients: 1 kg of round green beans; 3 large tomatoes; 1 kg of bell peppers; 2 onions; 4 cloves of garlic; homemade vegetable mix with tomatoes and peppers; salt; pepper; oil; parsley

Savory - Beans with roasted peppers and oven-baked tomatoes by Axenia N. - Recipia

Green bean dish with roasted peppers and oven-baked tomatoes Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Number of servings: 4-6 Who doesn’t love dishes that bring together the natural flavors and vibrant colors of summer? The green bean dish with roasted peppers and oven-baked tomatoes is a simple yet incredibly tasty recipe that can be enjoyed warm or cold. Whether you consider it a main course or a side dish, this recipe is sure to win you over! Additionally, it is an excellent option for those looking to reduce meat consumption while providing a healthy and nutrient-rich meal. The history of this recipe is steeped in tradition, often prepared during the summer season when vegetables are fresh and flavorful. Green beans, rich in vitamins and fiber, are a versatile ingredient that can be combined with various vegetables, while the roasted peppers add a touch of sweetness, transforming each bite into an explosion of flavors. Necessary ingredients: - 1 kg round green beans - 3 large tomatoes - 1 kg bell peppers (red or green, as preferred) - 2 medium onions - 4 garlic cloves - 200 g homemade vegetable mix (from tomatoes and peppers) - Salt, to taste - Pepper, to taste - 3-4 tablespoons olive oil - A bunch of fresh parsley, for decoration Preparation steps: 1. Preparing the ingredients: Start by cleaning the green beans. Cut off their ends and, if necessary, remove the string inside. Wash them well under cold running water and let them drain. 2. Onions and garlic: Finely chop the onion and garlic. In a large skillet, add the olive oil and sauté the onion until it becomes transparent. Then, add the garlic and continue to sauté for a few minutes, being careful not to burn it. 3. Cooking the beans: Add the green beans to the skillet, mixing well. Pour in a cup of water and cover the skillet with a lid. Let it simmer on low heat for about 15-20 minutes, until the beans become slightly tender. 4. Roasting the peppers: Meanwhile, roast the peppers on the stovetop or on a grill until the skin becomes blackened and peels off easily. Once roasted, place them in a bowl, sprinkle with a little salt, and cover with a lid to help them steam. After 10 minutes, peel off the skin and cut them into strips. 5. Adding the tomatoes: Dice the tomatoes and add them to the skillet along with the homemade vegetable mix, roasted peppers, salt, and pepper. Mix the ingredients well and let them simmer on low heat for another 10-15 minutes, until the sauce thickens. 6. Finishing the dish: Once the sauce has reduced, remove the pot from the heat and sprinkle the chopped parsley on top. This will add a touch of freshness to the dish. 7. Serving: The green bean dish with roasted peppers and oven-baked tomatoes can be served warm as a main course or side dish, or cold as a delicious salad. It pairs excellently with a slice of fresh bread or polenta. It can be accompanied by a glass of dry white wine or a refreshing herbal tea. Practical tips: - Fresh vegetables are key: Always use fresh vegetables for the best flavors. The green beans should be crisp and green. - Roasted peppers: Roasting the peppers on the stovetop gives them a delicious smoky flavor. If you don’t have a stovetop, you can roast them in the oven at high temperatures until the skin becomes black. - Variations: You can also add other vegetables, such as carrots or zucchini, to diversify the dish. Additionally, if you wish to include meat, you can add a few cubes of chicken breast or smoked sausage, cooking them together with the onion. - Nutritional benefits: This dish is rich in fiber, vitamins, and minerals, making it a healthy option for a balanced diet. Green beans are an excellent source of plant-based protein, while peppers and tomatoes provide a significant amount of antioxidants. Frequently asked questions: 1. Can I use other types of beans? Yes, you can use green beans or even canned beans, but the cooking time will be shorter in this case. 2. How can I store the dish? The green bean dish keeps well in the refrigerator for 2-3 days in an airtight container. You can reheat it in the microwave or on the stovetop. 3. Is this recipe vegan? Yes, the green bean dish with roasted peppers is completely vegan, perfect for those following a diet without animal-derived ingredients. 4. What can I substitute for parsley? If you don’t have parsley on hand, you can use dill or fresh basil to add a hint of flavor to the dish. Now it’s your turn to start cooking! This green bean dish with roasted peppers and oven-baked tomatoes is not only delicious but also a wonderful opportunity to enjoy the nice weather and the fresh produce of the season. Enjoy your meal!