Recipe: Tomato Green Bean Sauce
We had a wonderful time this last Saturday — beautiful house, music, and guests. Our most sincere apologies to those who showed up towards the end of the evening when we had run out of food. We hope you’ll make it to our next event so that we can have the opportunity to share our food with you again. Until then, here’s the recipe for the tomato green bean sauce that we served as one of our two options, alongside rice, a hard-boiled egg, and fresh greens from the Crescent City Farmers Market.
Ingredients: onions, celery, hot peppers, cumin, celery seed, vegetable stock, okra, diced tomatoes, tomato sauce, baby lima beans, mushrooms, turnip greens, green beans, cilantro
1. Cook diced onions and finely chopped celery in vegetable oil over medium heat with a good sprinkling of cumin and a touch of celery seed for 15 minutes or so, until onions are lightly browned and mostly translucent. This forms the basis of the sauce, with a large quantity of onions providing substantial sweetness to the finished sauce.
2. Add vegetable stock, baby lima beans, thinly sliced okra, chopped mushrooms, turnip greens, diced tomatoes, and tomato sauce, and simmer for at least 1 hour, stirring occasionally, until the ingredients and their flavors have melded together. The sauce should be the consistency of marinara sauce — use stock or water to adjust.
3. While the sauce is cooking, hard-boil eggs, and blanch green beans cut into inch-long sections in salted water. Cool eggs and beans with ice water, drain, peel the eggs, and set aside.
4. Season sauce with salt and pepper. Serve on top of rice and a hard-boiled egg, with green beans sprinkled on top of the sauce and a garnish of fresh cilantro.