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.

Ingredients

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

Instructions

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 261 other followers