Green Beans with Grape Tomatoes and Garlic
Indulge your taste buds with a unique blend of string beans, grape tomatoes, and garlic. This recipe transforms these simple ingredients into a harmonious medley of flavors and textures.
The string beans, blanched to a tender yet crisp state, perfectly contrast the sweetness of the grape tomatoes. The sautéed garlic, with its alluring aroma, adds a depth that elevates the dish to a new level of deliciousness.
To prepare, start by blanching the string beans until they are tender yet retain their vivid green hue. In a hot skillet, sauté minced garlic until golden and aromatic, then add the grape tomatoes to gently cook until they begin to soften and release their juices.
Toss in the blanched string beans, ensuring they are coated evenly with the garlic-infused oil and tomato juices. Season with salt and pepper to taste, perhaps a hint of crushed red pepper flakes for a subtle kick.
Not only does this dish delight with its freshness and simplicity, but it also offers a versatile addition to any meal. Whether it’s a side dish to grilled chicken or roasted fish or a standalone vegetarian delight, these string beans with grape tomatoes and garlic are guaranteed to be the star of your table.
Blanching Green Beans
Blanching string beans is a crucial step in many recipes. It preserves their vibrant color and crisp texture while preparing them for further cooking or serving. To blanch string beans, start by bringing a large pot of water to a rapid boil. Meanwhile, prepare a bowl of ice water large enough to fit all the beans.
For the perfect blanched string beans, start by trimming the ends and ensuring they are clean and of uniform size. Bring a large pot of water to a rapid boil and prepare a bowl of ice water. Carefully add the string beans to the boiling water, ensuring they are fully submerged. Blanching usually takes about 2 to 3 minutes, depending on the thickness of the beans and your desired level of tenderness. The beans should turn a vibrant green and become slightly tender but still maintain their crispness.
Once blanched, quickly remove the string beans from the boiling water and immediately transfer them to the bowl of ice water. This cold water shock stops the cooking process and helps maintain their color and texture. Let the beans sit in the ice water for 1 to 2 minutes, then drain them thoroughly.
Blanched string beans can be used in salads, stir-fries, or as a side dish. They retain their vibrant green color and firm texture, adding freshness and a satisfying crunch to any meal.
String Beans with Sauteed Tomatoes & Garlic
Ingredients
- 1 pound fresh green beans trimmed
- 1 cup grape tomatoes halved
- 3 cloves garlic slivered
- 2 tablespoons olive oil extra virgin
- sea salt to taste
Instructions
- Bring a pot of salted water to a boil and blanch the beans for 4 to 5 minutes. I used a strainer to hold the string beans so I could just drop them in and pull them out. While the beans are blanching in the boiling water, add some ice to a bowl and fill three quarters with water.
- When the beans are done blanching, remove from boiling water and immediately transfer to the bowl of ice water. This is called "shocking," and will stop the cooking process and retain the color of the beans. Once the beans are cool, drain and reserve.
- Heat a saute pan big enough to hold all the string beans. Add the oil and when hot, saute the garlic and tomatoes over medium heat for 2 minutes, being sure not to burn the garlic. If the garlic does start to burn, remove it from the heat immediately while keeping the garlic moving in the pan with a wooden spoon.
- Add the string beans and stir together with the tomatoes and garlic. You are just trying to warm up the beans and combine flavors.
- Season with salt and serve.
5 Responses
A variation of this recipe is to saute 3-4 minced garlic cloves in olive oil til softened, add 1 lb green beans and saute slightly to coat with olive oil and garlic. Add 1 med can of diced tomatoes and bring to simmer. Salt/Pepper to taste. Simmer with cover on until beans are tender. Serve warm.
Hi….this is the way we Greeks do our green beans, delicious!
what also works VERY well with this recipe is to add in some balsamic vinegar at the end and saute until the balsamic gets reduced and thick. Its DELICIOUS.
Thanks Lexi for the tip of using some balsamic vinegar. Will have to give it a try.
Great dish. I added the balsamic and the pepper flakes. I really enjoyed this. Thanks 4 sharing.