Fresh Green Beans and Baby Tomatoes
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Ingredients
- 1 lb. fresh green beans (ends trimmed)
- 16 oz. baby tomatoes (halved)
- 2 Tbsp. olive oil (divided)
- 1 tsp. salt
- ½ tsp. garlic powder
Instructions
- Bring a large pot of water to a boil.
- While the water is heating up, trim fresh green beans and discard the ends. Use a serrated knife to slice your cherry tomatoes in half.
- Once water comes to a boil, add green beans and boil for 6 minutes or until tender. Once tender, drain water and place beans back in the pot.
- While the green beans cook, heat a large skillet over medium-high heat. Add 1 Tbsp. olive oil. Once oil is hot, add tomatoes and cook until they are ready to burst, stirring occasionally for about 5-6 minutes.
- Turn off the heat for the skillet and add cooked green beans to the tomatoes. Drizzle the remaining 1 Tbsp. of olive oil and add salt and garlic powder. Stir to combine. Taste and add more seasonings as desired. Enjoy!
Notes
- Fresh herbs from the garden would be a delicious addition to this meal! Add freshly washed herbs at the end with the olive oil and seasonings.
- Fresh green beans work best, but if you’re in a pinch, try canned green beans. Drain the can and add the beans after cooking your tomatoes. Heat the skillet until beans are warmed through. Add less salt since canned beans already contain sodium.
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