Sautéed Green Beans with Balsamic Vinegar and Cherry Tomatoes
A quick side dish that transforms everyday veggies into a little gem.
- Prep time: 10 minutes
- Cook time: 15 minutes
Green beans sizzling in the pan, cherry tomatoes gently bursting, a touch of balsamic bringing it all together... Here's a side dish that takes any meal from 'regular dinner' to 'hey, this is pretty fancy tonight'. Simple, quick, and seriously delicious.
Ingredients
Recipe steps
Sear the green beans
Heat the butter in a large skillet over high heat. Add the green beans and sauté until lightly browned in spots, about 3 minutes.
Cook covered
Pour the water into the skillet, reduce heat to medium and cover. Cook until the beans are tender but still crisp, 3 to 6 minutes depending on their size.
Add the garlic
Drain any remaining water and return the skillet to the heat. Push the beans to the edges of the pan, add the olive oil and minced garlic in the center. Cook until the garlic becomes fragrant, 30 seconds to 1 minute.
Add the tomatoes
Add the halved cherry tomatoes and toss everything together. Cook until the tomatoes start to soften and release their juices, about 3 minutes.
Season and serve
Drizzle in the balsamic vinegar, season with salt and pepper to taste. Give it one final toss and serve immediately.
Tips and variations
- For a more indulgent version, add some shaved parmesan or a handful of toasted pine nuts when serving.
- No balsamic vinegar? A splash of lemon juice or sherry vinegar will work wonders too.
- This dish pairs beautifully with grilled fish, white meat, or even simply served over a bed of rice.
Anti-waste tips
Keep those green bean tips! They’re perfectly edible once trimmed. If you have too many, freeze them to add to a homemade vegetable broth.
Those slightly wrinkled cherry tomatoes at the back of the fridge are perfect for this recipe: cooking gives them a second life.
