Green Bean and Tomato Sauté
This fresh green bean saute is packed with flavor thanks to marjoram and basil. The perfect warm-weather side dish!
Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.
- Kosher salt for salting water
- 1 1/2 pound fresh French-style green beans, trimmed
- 2 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1 cup ripe grape tomatoes, cut into halves
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- Freshly ground black pepper
- Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
- Remove green beans and plunge immediately into a large bowl of ice water. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
- Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.