Green Beans & Cherry Tomatoes ~
~ Gabriele Corcos and Debbie Mazar ~
Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add three cloves of chopped garlic and saute until golden.
Add 1 pint of cherry tomatoes, sliced in halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes until the tomatoes are melted into the oil.
Add 1 pound of green beans and season with salt & pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes.
And the cherry tomatoes become exceptionally soft– You might surprisingly find only a little of this dish left in the skillet after helpings eaten before dinner is ready– for it being so good in texture as well as in flavor.
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