Green Beans with Sun Dried Tomatoes

Green Beans with Sun Dried Tomatoes

This is a very basic stir fry but it is a combination I had never thought to try before.  I love sun dried tomatoes but usually only used them in Italian dishes such as pizza and pasta or occasionally on a salad.  But after watching a guest doctor on the Dr. Oz show talk about sun dried tomatoes being a "new superfood" and how he loves them sauteed with olive oil and broccolette, I figured why not try them with green beans? Instead of the super salty and often high fat green bean casserole that is so popular around the holidays, this dish has all the flavor, but a boat load of nutrients as well.  The sun dried tomatoes give you the salty fix you are looking for and you could even top it with some toasted sunflower or pumpkin seeds for a little crunch if you miss that as well.  Honestly of all the side dishes I prepared, this was by far the simplest, and yet my definite favorite.  And since the next big holiday is Christmas, why not give it a try for that meal?  It is certainly the right colors!

Green Beans with Sun Dried Tomatoes

2 T. olive oil

1/2 small red onion, finely chopped

4 cloves of garlic, finely chopped

1 small jar of sun died tomatoes in olive oil, sliced thinly

1 - 2 lbs. fresh organic green beans

In a medium saucepan or wok, combine the olive oil, onion and garlic and cook over medium heat until tender, about 10 minutes.  Add in the sun dried tomatoes and cook for a few minutes more.  Toss in the green beans and stir fry for at least five to ten minutes, until cooked but with a little bite.  If necessary, you can cover them to facilitate the cooking. 

ready to serve

as part of Thanksgiving dinner