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Stunning plated serving of Green Beans with Sliced Garlic & Sun-Dried Tomatoes, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Green Beans with Sliced Garlic & Sun-Dried Tomatoes

Green beans, infused with thinly sliced garlic and bright sun-dried tomatoes, transform into a vibrant, savory delight, glazed in their own concentrated juices and olive oil. This dish, echoing the warmth of Southern kitchens, delivers a captivating flavor that feels both fresh and timeless.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Aromatic Base
  • 1 4-ounce jar julienned sun-dried tomatoes packed in olive oil
  • 1 whole head of garlic, cloves peeled and thinly sliced into coins
The Harvest & Seasoning
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • Water, for blanching

Method
 

The Aromatic Bloom
  1. Place the sundried tomatoes into a skillet over medium-low heat. Add the garlic and cook until the garlic is soft and golden, about 3 to 5 minutes.
Blanch the Green Beans
  1. Blanch or steam the green beans until crisp-tender. I use the vegetable setting on my microwave for this. I place the green beans in a bowl with a little bit of water.
  2. Cover the bowl with plastic wrap and place into the oven.
  3. The green beans are usually crisp-tender in about 4 minutes.
  4. Drain the water from the bowl.
Bring It All Together
  1. Place the green beans into the skillet and toss with the sun-dried tomatoes and garlic.
  2. Taste and season with salt and pepper.