Sometimes Mrs. SMEs likes to throw me a curveball. Such was the case the other night when – with a brisket in the smoker and her favorite potatoes in the oven (is that not enough?) – she requested green beans, but without bacon.
“Green beans without bacon?” I thought. “Is that even possible?”
Yes it is, friends, and they were good enough to earn “best green beans ever” plaudits from said requestor. Here’s how I made them.
Green beans with cherry tomatoes and red wine vinagrette
2 lbs green beans, snapped in half
Whatever remaining tomatoes you have in your pathetic garden, seeded and chopped (optional)
1/2 cup of finely chopped chives
1 cup of vinaigrette (3-1 ratio of oil to red wine vinegar, or to taste)
Lots of salt and fresh-cracked pepper
Small handful of basil, thinly sliced
Drop beans into heavily salted, boiling water and cook until just tender. This should be five minutes or less…do not overcook. Drain green beans and run cool water over them for 30 seconds or so. Toss with tomatoes, vinaigrette, chives, salt and pepper. Taste for seasoning, correct, and then toss with basil. Eat.