Green Bean and Tomato Saute

Kitchen Tested
  • 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.

Green Bean Saute

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


  1. Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
  2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.
  3. 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.
  4. 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.



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