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Our Sauteed Green Beans and Cherry Tomatoes are the perfect summer or winter side dish! Harvest the last of your green beans and cherry tomatoes and make this quick and simple side dish that’s both healthy and incredibly easy. With buttery garlic, juicy tomatoes, and tender green beans, it’s one of those easy recipes that somehow tastes like summer – any time of year.
Table of Contents
- Tired of Soggy Green Beans and Flavorless Tomato Sides?
- Why I Love This One Skillet Recipe
- What to Serve It With
- Ingredients for Sautéed Green Beans and Cherry Tomatoes
- How to Make Sautéed Green Beans and Cherry Tomatoes
- Storing and Freezing Sautéed Green Beans and Cherry Tomatoes
- FAQ About Green Beans and Tomatoes
- More Vegetable Side Dishes You’ll Love:
- Watch How to Make Green Beans and Tomatoes…
- Green Beans and Tomatoes Recipe
Tired of Soggy Green Beans and Flavorless Tomato Sides?
This recipe fixes that with a quick blanch, a sizzling pan, and just a few bold ingredients. You’ll get perfectly crisp-tender beans, sweet blistered tomatoes, and a punch of flavor in under 15 minutes.
Why I Love This One Skillet Recipe
I literally make this dish every month all year long. It’s nostalgic, easy, and endlessly versatile. We used to snap beans into a big white bucket for canning when I was growing up. I have countless memories sitting around a kitchen table with our garden’s harvest.
If you aren’t already, grab your kids and get them snapping beans or shucking corn for dinner. I know, it can be messy. And I know, you are in a hurry and just want to get things done. But listen, they will remember that time with you. It WILL matter. And eventually, it will lighten your load to have actual help in the kitchen.
What to Serve It With
This easy side dish goes well with pretty much anything! Try it alongside our juicy Balsamic Caprese Grilled Chicken, my fall favorite Stuffed Pork Chops, or keep things cozy with Slow Cooker Mississippi Pot Roast.
Ingredients for Sautéed Green Beans and Cherry Tomatoes
Just a few fresh ingredients and some pantry staples turn into one of the most flavorful Mediterranean-inspired side dishes. It’s naturally vegan, full of fiber, and easy to adapt to whatever’s in your kitchen.
- Fresh Green Beans: Tender, crisp, and full of fiber. Trim the ends and blanch to keep that vibrant green color and perfect bite.
- Cherry Tomatoes: Juicy and sweet, they burst and caramelize in the pan. Grape tomatoes work too.
- Shallot or Onion: A mild, sweet base that adds depth to the dish. Use a shallot or ¼ of a small onion.
- Garlic Cloves: Sliced, not minced – this lets them get golden and toasty without burning.
- Olive Oil (and/or Butter): Helps everything sauté beautifully. Olive oil keeps it vegan; a little butter adds richness if you want it.
- Seasoning: Kosher salt for blanching and finishing, plus a pinch of black pepper to round things out. If you’re watching sodium, use less salt and a bright squeeze of lemon instead.
- Lemon Juice and Fresh Herbs: A splash of lemon adds brightness. Finish with herbs like basil, dill, parsley, oregano, or thyme – whatever suits your mood or what you’ve got on hand.
- Optional Toppings: Crumbled feta or cotija cheese for creamy-salty contrast, or crispy bacon or shaved parmesan if you’re feeling indulgent.
How to Make Sautéed Green Beans and Cherry Tomatoes
- Blanch the green beans: Boil in salted water for 2-3 minutes until tender-crisp.
- Cool them fast: Transfer to an ice bath to stop the cooking.
- Sauté aromatics: Cook shallot in olive oil over medium heat until soft and golden.
- Add veggies: Toss in the green beans, garlic, and tomatoes. Cook over medium-high heat until tomatoes start to blister.
- Finish and serve: Season with salt and pepper, squeeze over lemon juice, and top with herbs and cheese if you like.
Storing and Freezing Sautéed Green Beans and Cherry Tomatoes
Store leftovers in an airtight container in the fridge for 3-4 days, but skip the freezer – this dish doesn’t hold up well once thawed.
To reheat, warm in a skillet over medium heat for a few minutes, or microwave if you’re short on time.
For prep ahead, blanch the green beans earlier in the day and stash them in the fridge until you’re ready to sauté.
FAQ About Green Beans and Tomatoes
Blanching is the process of quickly boiling green beans and moving them to an ice bath to stop the cooking. Leave them in the water for just 2-3 minutes so they stay bright green and crisp-tender.
If they go longer, they’ll start to get soggy and lose color. The ice water locks in that perfect texture for sautéing.
Yes – at least the top end, where it was attached to the plant. It’s usually tough and stringy, so go ahead and snap it off. The tail end is edible, but feel free to trim it too if you want a cleaner look.
You sure can. Just let them thaw for 10 minutes and then toss them straight into the pan – no need to blanch. They won’t be quite as crisp, but they’ll still taste great.
We wouldn’t recommend it. They’re already soft and tend to get mushy, which takes away that crisp-tender texture that makes this dish shine.
More Vegetable Side Dishes You’ll Love:
- Instant Pot Green Beans and Potatoes
- Airfryer Crispy Smashed Broccoli
- Lemon Roasted Carrots and Parsnips
- Creamy Garlic Parmesan Brussels Sprouts and Broccoli
- Balsamic Vinaigrette Grilled Vegetables
- Roasted Root Vegetable Side Dish
Watch How to Make Green Beans and Tomatoes…
Green Beans and Tomatoes
Ingredients
- 1 ½ Pounds Green Beans, trimmed
- 1 Tablespoon Kosher Salt
- Water, for boiling
- 2-3 Tablespoons Olive Oil
- 1 Shallot, or ¼ small onion, sliced
- 3 Garlic Cloves, sliced
- 1 Cup Cherry Tomatoes, heaping, different varieties are best, halved
- Salt and Pepper
- ½ Lemon
- Fresh Herbs, such as thyme, parsley, dill or oregano
- Feta, or cotija (optional)
Instructions
- 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 ½ Pounds 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.½ Lemon, Fresh Herbs, Feta, Salt and Pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
