“Sauteed Green Beans with Grape Tomatoes”

As Summer comes to an end you may still have corn, squash, peppers, and tomatoes left and need to be used. Well what do you do with those vegetables before they disappear for good. Well if you happen to have those grape or cherry tomatoes on hand, make this fantastic Sautéed Green Beans with Grape Tomatoes. If not, then store-bought work just fine. The taste of fresh, sweet tomatoes and crisp tender green beans go together.

Sautéed Green Beans with Grape Tomatoes

I don’t know about you but I’m always looking for a new side dish. I like to use what I have on hand if possible. Yet as the growing season comes to an end grocery shopping for herbs and produce becomes a must. Not much gets ripe or grows this time of year because nights get cooler even if its sunny during the day. It’s just the pattern of the growing season depending on where you live. So take advantage of fresh as long as you can.

Sautéed Green Beans with Grape Tomatoes

So in making this bean and tomato side all you need is frozen green beans although fresh can be used but cooked a bit longer. I recommend blanching fresh beans first and put immediately in an ice bath to stop cooking. Melt butter in a large skillet and sauté onions and garlic. Add in green beans and the rest of seasonings. last add in tomatoes and cook until tomatoes burst and adjust seasoning. Serve immediately.

Sautéed Green Beans with Grape Tomatoes

You can add other ingredients like bell pepper should you be so inclined. Just sauté peppers with the onions to soften. Maybe used dried basil, marjoram or savory instead of Herbes de Provence as seasoning. Use what you like to change the recipe up a bit. I do all the time since that’s the fun of cooking. Whatever you do, this is a delightful dish served with any meat or seafood anytime. Enjoy!

 

Sautéed Green Beans with Grape Tomatoes

1 pound frozen green beans, cooked (fresh will work)

2 T. unsalted butter

2 T. Olive oil

1 small onion, chopped

2 garlic cloves, minced

3/4 t. Herbes de Provence

1 t. Kosher salt

1/2 t. black pepper

1/4 t. red pepper flakes

5 oz. grape tomatoes, halved (about 1 cup)

 

In a large skillet, melt butter with Olive oil over medium-high heat.

Add in onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.

Stir in green beans, Herbes de Provence, salt, pepper, and red pepper flakes. Cook beans for 10 to 12 minutes or as desired.

At the last minute, add in tomatoes and cook until heated through. Adjust seasonings to your liking.

Serve hot.

 

Makes 6 servings.