Green Beans And Cherry Tomatoes Recipe
Green beans with cherry tomatoes is a herbed vegetable recipe. Skillet cooked with a dash of vinegar and seasoned to taste, these green beans are flavored with basil and have a light and flavorful taste to it.
Ingredients
1 pound green beans, trimmed
2 teaspoons olive oil
1 pint cherry tomatoes
2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crumbled
1 tablespoon red wine vinegar
1/4 teaspoon salt
Directions
In a large saucepan, bring an inch of unsalted water to a boil; add the green beans and cook, covered, until just tender 6 to 7 minutes.
Reserve 2 tablespoons of the cooking water, then drain the beans and set aside.
In a heavy 12 inch skillet, heat the olive oil over moderately high heat for 1 minute; add the tomatoes and cook, shaking the skillet, just until the skins of the tomatoes begin to burst about 2 minutes.
Add the basil, the reserved beans and cooking water, the vinegar, and, if you wish, the salt.
Cook, uncovered, for 2 minutes or until the beans are heated through.
Reserve 2 tablespoons of the cooking water, then drain the beans and set aside.
In a heavy 12 inch skillet, heat the olive oil over moderately high heat for 1 minute; add the tomatoes and cook, shaking the skillet, just until the skins of the tomatoes begin to burst about 2 minutes.
Add the basil, the reserved beans and cooking water, the vinegar, and, if you wish, the salt.
Cook, uncovered, for 2 minutes or until the beans are heated through.
