A very simple but really tasty and tempting recipe for flat beans and cherry tomatoes. An easy side dish to prepare, perfect for scooping up with bread. Indeed, during cooking, a very tasty sauce forms, which, I assure you, won’t be left over. A quick little recipe that is very much appreciated.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Flat Beans and Cherry Tomatoes
- 10.5 oz flat beans
- 7 oz cherry tomatoes
- 1 tbsp capers (salted or in vinegar)
- vegetable broth
- 1 shallot
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of Flat Beans and Cherry Tomatoes
Trim the flat beans, wash them well under running water, and cut them into pieces.
Wash the cherry tomatoes and cut them into quarters.
Rinse the capers under running water and pat them dry with kitchen paper.
Peel the shallot and chop it finely. I used a manual pull chopper, which I find really handy. If you want to buy it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a moment, then add the flat beans, cherry tomatoes, and capers.
Season everything with a generous pinch of salt and a liberal grind of black pepper and let it flavor for a couple of minutes on high heat.
Then add a ladle of hot broth, lower the heat, put the lid on, and continue cooking for about 15 minutes, stirring occasionally and adding more broth if the sauce becomes too dry. Adjust the salt if necessary.
Serve the flat beans and cherry tomatoes side dish warm or at room temperature. Enjoy! Paola
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