fresh green beans with dry farmed early girl tomatoes

John made this dish for us a couple of times and I just love it. Summer’s the right time for green beans and tomatoes, so I got a huge amount of both the other day with the idea of re-creating this. I saw John making it last time we visited but didn’t get the recipe and sort of approximated the ingredients. Nevertheless, I think that it tasted pretty much like his… delicious

fresh green beans with dry farmed early girl tomatoes à la Juanita

2 lbs green beans, pointy ends snipped off
7 cloves garlic, mashed
3 small fresh onions, sliced thinly
12 ripe fresh dry farmed early girl tomatoes, skins removed, crushed with juices
6 tbsp extra virgin olive oil
freshly ground black pepper
Kosher salt to taste
juice of 1 lemon

Add 3 tbsp olive oil to a skillet followed by the mashed garlic. Sauté for a minute or until raw smells are gone. Add onion and continue sautéing for a few minutes until translucent. Add tomatoes, green beans, lemon juice, salt and pepper. Cover pan and cook for about 15 minutes stirring every now and then. The acidity of the lemon and tomatoes will prevent the beans from turning into mush but don’t over cook them! When ready the beans should offer a bit of resistance to the bite. Adjust flavors with more salt, pepper and perhaps a few more drops of lemon. Drizzle with remaining olive oil and serve as a side dish.