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Green Tomatoes with Garlic Beans

The bright acidity of the green tomatoes balances the richness of the beans. Patting the cut side of the tomatoes dry allows them to form a good crust when searing. Hold your nerve and allow them to develop a nice crust before flipping. 

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4 green tomatoes
2 cups white beans, cooked (either fresh or canned)
5 garlic cloves
1/2 bag spinach or arugula


  1. Cut the tomatoes into thick slabs and pat the cut side dry
  2. Mince the garlic with a pinch of salt
  3. In a medium sauce pan, heat a large glug of olive oil and gently cook the garlic until soft
  4. Add the beans and toss with the garlic oil
  5. When the beans have softened a bit, slightly smash with the back of a spoon
  6. In a separate frying pan, heat a glug of neutral oil until smoking
  7. Sear the tomatoes on each side until well-browned
  8. Remove from the pan and sprinkle with salt
  9. Dress the greens with a splash of olive oil and sprinkle of salt
  10. Spoon the beans into serving bowls, top with the tomatoes, and then the greens