Green Bean and Tomato Saute
- Yield 6 servings
- Prep 10 mins
- Cook 30 mins
Almost like a warm green bean salad, this side dish has lots of flavor on tap.
Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.
- Kosher salt for salting water
- 1 1/2 pounds fresh French-style green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1 cup ripe grape tomatoes, cut into halves
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- Freshly ground black pepper
- Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
- Remove green beans and plunge immediately into a large bowl of ice water. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
- Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.
Recipe by Marge Perry and David Bonom.