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!
Before You Begin…
You’ll want to get started by washing and trimming your green beans and giving them a quick blanch. See section below for how to blanch green beans.
What Do I Need for Sautéed Green Beans and Tomatoes?
You only need a few simple ingredients to make this tasty vegetable side dish.
- Green Beans: fresh is best, either from the garden or grocery store
- Kosher Salt: adds flavor to the water that you boil the green beans in
- Water: used to boil the green beans
- Olive Oil: helps sauté the shallots and vegetables
- Shallot: adds a mild onion flavor
- Garlic: adds flavor
- Cherry Tomatoes: different varieties are best, grape tomatoes also work great
- Salt and Pepper: adds flavor
- Lemon: adds a bright citrusy flavor
- Fresh Herbs: You can use any combination you want. We like to use herbs such as thyme, parsley, dill or oregano.
- Feta: or cotija works too…and the cheese is totally optional
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Blanch Green Beans So They Actually Stay Crisp
Blanching is the process of cooking a fruit or vegetable by quickly scalding them in boiling water then moving them to an ice bath to stop the cooking process. For this recipe, you will only leave the green beans in the boiling water for 2-3 minutes. This is just enough time to cook the green beans until tender but still crisp.
If you let them go much longer, they will start to get soggy and lose their bright green color. By transferring the cooked green beans to a bowl of ice water, they stop cooking and stay crisp for the next step of the recipe.
Do You Have to Trim Green Beans?
You should remove the top end of the green bean. This is the end that was once connected to the plant. It can be quite hard and chewy, so you wouldn’t want to eat it. Some people like to also remove the bottom of the green bean, but this is only for aesthetic reasons and not necessary.
Can You Use Frozen Green Beans Instead of Fresh?
If you can’t get your hands on fresh green beans, then frozen will work. Let them thaw on the countertop for about 10 minutes and then they are ready for sautéing. No need to blanch them.
I wouldn’t recommend using canned green beans. They just don’t have the same texture or flavor.
What to Eat with Green Beans and Tomatoes
Here are a few suggestion for tasty main dishes to serve with this simple side dish…
Store leftovers in an airtight container in the refrigerator. They will keep for 3-4 days. Reheat them in the microwave or in a skillet on the stove top.
I’m all about easy side dishes that are healthy and delicious! This sautéed green beans and tomatoes recipe is a tasty way to use garden fresh vegetables and the whole family loves it! And aren’t those bright garden fresh colors just beautiful?!
More Vegetable Side Dishes You’ll Love:
- Roasted Carrots and Parsnips
- Sauteed Snap Peas
- Roasted Sweet Potatoes
- Tomato Cucumber Salad
- Grilled Asparagus
- Ranch Green Beans
Fresh Green Bean Recipe with Cherry Tomatoes
- 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)
- Salt the water with a tablespoon of kosher salt, and once the water is boiling, add the beans and cook for 2-3 minutes.1 1/2 lbs Green Beans, 1 Tablespoon Kosher Salt, Water
- 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.
- Heat a pan over medium heat. Add the olive oil. Add the shallot and sauté until golden, about 3 minutes.2-3 Tablespoons Olive Oil, 1 Shallot
- 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.3 Garlic Cloves, 1 Cup Cherry Tomatoes
- 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.1/2 Lemon, Fresh Herbs, Feta, Salt and Pepper