Sauteed Green Beans & Tomatoes

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I’m a true southern girl. Born in Georgia… did some growing up in the panhandle of Florida and have spent my teenage and adult years in North Carolina with my feet in the sand and salt in my hair. My family is extremely southern – as in deep south|fry everything|Crisco loving southern.

But when it comes to how I cook my green things, I am decidedly UN-southern. I don’t cook them until they are mush. I don’t automatically throw a hunk of pig in the pot. (not that there is anything wrong with hunks of pig – they may or may not be one of my love languages)

My favorite way to cook vegetables is either to roast them under high heat or quickly saute them while maintaining their crispness and color. I do love a crispy green bean! {sigh}

This side dish is crazy easy to make and so so flavorful – especially in the summer when tomatoes are swoon-worthy sweet and the green beans are… well… really green.

{looking for my thesaurus now}

Here’s what you do:

Heat a large cast iron pan or non-stick skillet over medium-high heat. Drizzle in a good amount of extra virgin olive oil and add some green beans… they should sizzle when they hit the pan. If they don’t, you should turn the heat up a bit.

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Stir the beans to coat them in the oil and allow to cook for 2-3 minutes. Add the tomatoes and stir. Cook for another 2-3 minutes until the tomatoes begin to split open.

Add the chicken stock and turn the heat down to medium. Using the back of a wooden spoon, smash the tomatoes until the juices are released. Season with kosher salt, pepper and some crushed red pepper. Stir everything up…

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Cook for another 3-4 minutes until the green beans are cooked through but still crisp. Taste for seasoning and, if you want, add a good amount of freshly grated parmesan cheese. (but really, why wouldn’t you want to add cheese??)

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Here is the detailed recipe and a printable link!

 

Sauteed Green Beans & Tomatoes

*serves 3-4 people

For a printable version, click this link: Sauteed Green Beans and Tomatoes

 

12-16 ounces fresh (NOT FROZEN) green beans, ends trimmed

1 pint cherry or grape tomatoes

Extra virgin olive oil

1 cup or more low sodium chicken stock

½ tsp crushed red pepper (optional)

Kosher salt and pepper to taste

Freshly grated parmesan cheese

  1. Heat a cast iron or non-stick skillet over medium high heat. Drizzle a good amount of extra-virgin olive oil in the pan and add the green beans.
  2. Stir to coat with the olive oil and allow to cook for 2-3 minutes. Add the tomatoes to the pan and stir. Allow to cook until the tomatoes start to split open.
  3. Use the back of a wooden spoon and smash the tomatoes so that the juices run out.
  4. Add 1 cup of chicken stock and reduce the heat to medium.
  5. Season with salt and pepper and the crushed red pepper, if using.
  6. Cook, stirring occasionally and adding more chicken stock if needed, until the green beans are cooked through but still crispy, about 3-4 minutes.
  7. Taste for seasoning and add a good amount of freshly grated parmesan cheese. Serve immediately.

 

So… talk to me! Tell me what you’re cooking these days… See that “Talk To Me” button down there…?

 

Food styling by Abbye and Lindsey. All photos ©Lindsey Edwards.