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Green Bean and Tomato Sauté

Green Bean and Tomato Sauté

This fresh green bean saute is packed with flavor thanks to marjoram and basil. The perfect warm-weather side dish!

Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.

Prep: 10 days Cook: 30 days
Serves: 6 Save

Ingredients (12)

  • 1 tsp Kosher Salt
  • 1½ lb French Green Beans (Haricots Verts)
  • 2 T Extra Virgin Olive Oil
  • 3 Garlic Cloves
  • 1 Shallot
  • 1 cup Grape Tomatoes
  • 1 T Sugar
  • 1 T Balsamic Vinegar
  • ½ tsp Dried Marjoram
  • ½ tsp Dried Basil
  • ¼ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
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Directions

  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.