Green beans with tomatoes are a perfect side dish to accompany main courses of meat, fish, and fresh cheeses.
You can use fresh green beans when they are in season, but also frozen ones if you don’t want to miss out on a simple and tasty side dish out of season.
Preparing them is very simple and relatively quick even if the green beans, once blanched in water, are then sautéed in a fresh tomato, garlic, and basil sauce, a bit like you do with mushroom-style eggplants.
Now take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs green beans
- 7 oz tomatoes
- 1 clove garlic
- as needed extra virgin olive oil
- as needed salt
- A few leaves basil (fresh)
Tools
- 1 Frying Pan
- 1 Pot
- 1 Knife
- 1 Colander
Steps
Preparing green beans with tomatoes is very simple and relatively quick.
First of all, focus on cleaning the green beans: trim them and remove the central string, then wash them well under running water.
Bring salted water to a boil in a large pot and cook the green beans until tender (you should be able to break them with a fork). It will take about 10 to 15 minutes.
Meanwhile, in a frying pan, heat a little oil and sauté a clove of garlic until it begins to sizzle, then add the cherry tomatoes, previously washed and halved, to the pan.
Salt and let the cherry tomatoes cook for 10-15 minutes (the cooking time of the green beans), also adding a few fresh basil leaves.
When the green beans are tender, drain them well and transfer them to the pan with the cherry tomatoes.
Let everything flavor for a few minutes, then they are ready to be served at the table 😉.
Variations
If you prefer, you can use canned tomatoes or tomato purée instead of fresh cherry tomatoes and, for a spicy note, a little fresh chili pepper.
