Thursday, April 12, 2012

Green Beans with Garlic and Tomatoes

I will actually be making this dish for dinner to go with a pot roast that has been cooking all night.  By cooking the green beans this way, they still have that fresh bite to them.


4 Tbsp Extra Virgin Olive Oil (Harissa or Chipotle if you want heat)
2 cloves of garlic (sliced thinly)
10 cherry tomatoes (halved)
2 handfuls of fresh green beans (remove stems)
Crushed Red Pepper Flakes (optional)

In a skillet or saute` pan with a lid, heat the olive oil over medium heat.  When the oil is heated, toss in the garlic and cook until it starts to brown.  Do not let it burn.  Toss in the tomatoes and toss to coat.  If you do not have cherry tomatoes, use plum or grape.  You can also use Roma or other medium-sized tomatoes, just slice them about 1/4 inch thick.  Season with salt and allow the tomatoes to cook 5-7 minutes. 

At this point, you can throw in some red pepper flakes or you could use Chipotle or Harissa Olive Oil in the beginning to bring some heat.  Toss it to combine. 

Throw in the green beans, toss to combine and put on the lid.  Allow everything to cook another 8-10 minutes.  The lid helps steam the green beans.  After 8-10 minutes, remove the lid, the green beans should be done, but still have a fresh bite to them.  Season with a little more salt and some pepper.  Toss everything together and make sure the green beans are coated.  Serve and enjoy!!      

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