Harvest the last of your green beans and cherry tomatoes and make this quick and simple side dish that is both healthy and appetizing! I literally make this dish every month all year long. Snapping beans and the “thunk” of each pod hitting the bottom of a large, white bucket is burned into my childhood memory . We’d busily snap beans for my mom to can during the summer in Washington and then enjoy them all year long. Nowadays I’ve leaned away from canning a bit and instead savor those summery flavors every month but keeping two basic ingredients in hand, just cherry tomatoes and green beans. So simple and budget friendly!
| Cook Time: | 10 min |
| Prep Time: | 10 min |
| Total Time: | 20 min |
| Category: | Family Dinners |
| Yield: | 6 servings |
Preparation
1. Salt the water with a tablespoon of kosher salt, and once the water is boiling, add the beans and cook for 2-3 minutes.
2. 1 1/2 lbs Green Beans, 1 Tablespoon Kosher Salt, Water
3. While the beans are cooking, fill a large bowl with cold water and ice. When the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color.
4. Heat a pan over medium heat. Add the olive oil. Add the shallot and sauté until golden, about 3 minutes.
5. 2-3 Tablespoons Olive Oil, 1 Shallot
6. Turn the heat to medium high and remove beans with tongs, draining off the water. Toss with the oil and add the garlic and tomatoes.
7. 3 Garlic Cloves, 1 Cup Cherry Tomatoes
8. Season with a pinch of salt and pepper. Cook until beginning to blacken and serve with a squeeze of lemon, a handful of cheese and herbs.
9. 1/2 Lemon, Fresh Herbs, Feta, Salt and Pepper
2. 1 1/2 lbs Green Beans, 1 Tablespoon Kosher Salt, Water
3. While the beans are cooking, fill a large bowl with cold water and ice. When the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color.
4. Heat a pan over medium heat. Add the olive oil. Add the shallot and sauté until golden, about 3 minutes.
5. 2-3 Tablespoons Olive Oil, 1 Shallot
6. Turn the heat to medium high and remove beans with tongs, draining off the water. Toss with the oil and add the garlic and tomatoes.
7. 3 Garlic Cloves, 1 Cup Cherry Tomatoes
8. Season with a pinch of salt and pepper. Cook until beginning to blacken and serve with a squeeze of lemon, a handful of cheese and herbs.
9. 1/2 Lemon, Fresh Herbs, Feta, Salt and Pepper
Ingredients
* 1 1/2 lbs Green Beans, trimmed
* 1 Tablespoon Kosher Salt
* Water, for boiling
* 2-3 Tablespoons Olive Oil
* 1 Shallot, or 1/4 small onion, sliced
* 3 Garlic Cloves, sliced
* 1 Cup Cherry Tomatoes, heaping, different varieties are best, halved
* Salt and Pepper
* 1/2 Lemon
* Fresh Herbs , such as thyme, parsley, dill or oregano
* Feta, or cotija (optional)
* 1 Tablespoon Kosher Salt
* Water, for boiling
* 2-3 Tablespoons Olive Oil
* 1 Shallot, or 1/4 small onion, sliced
* 3 Garlic Cloves, sliced
* 1 Cup Cherry Tomatoes, heaping, different varieties are best, halved
* Salt and Pepper
* 1/2 Lemon
* Fresh Herbs , such as thyme, parsley, dill or oregano
* Feta, or cotija (optional)
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