I just love green beans, especially in the summer time when they are fresh from a local farmer’s market and filled with incredible flavor.
Perhaps you can relate, but the other day I went a little overboard at the farm stand and bought way too many green beans. “We can eat all this,” I thought. Well, by day four of eating them either baked in a drizzle of olive oil or simply steamed, I decided that I needed a new method of preparation, and soon.
Wanting to keep it simple, I decided to sauté these beautiful green beans with some cherry tomatoes that were on their last leg sitting on my counter, as well as a few mushrooms and garlic in a little olive oil. Let me tell you, it was delicious. With perfectly tender, crisp green beans, a subtle hint of garlic, juicy bursts of fresh tomato and that wonderful meatiness that only mushrooms provide, this dish is packed with flavor and makes a perfectly fresh side dish for any busy weeknight. Enjoy!
Is your garden overflowing with veggies? What are you growing? Let me know below!
Paula’s Notes: Slicing cherry tomatoes can be a chore, check out my quick “how-to” video to learn how to cut all of the tomatoes at once!
Green Bean Sauté
Inspired by: Eating Well
- 3 tsp. extra virgin olive oil – divided
- 1 lb green beans – cleaned and trimmed
- 1/2 cup vegetable or chicken stock (you may also use water)
- 2 cloves garlic – minced
- 2 cups cherry tomatoes – halved
- Check out my “how-to” video above for an easy time-saving tip!
- 1 1/2 cups sliced mushrooms (white button or baby portabella)
- 2 tsp. balsamic vinegar (optional)
- salt and pepper – to taste
- Heat 2 tsp. olive oil in a large nonstick skillet over medium high heat.
- Add green beans and mushrooms and cook, stirring often, until seared in spots (about 2-3 minutes).
- Add broth or water and cover – reduce heat to medium and cook, stirring occasionally, for about 3 minutes for crisp tender or 6 minutes for tender.
- Push beans to the side, add remaining tsp. of oil and garlic and cook until fragrant (about 30 seconds).
- Add tomatoes, stir everything together, and cook until tomatoes begin to break down – about 2-3 minutes.
- Remove from heat, add vinegar, if desired. Season with salt and pepper to taste.