Green beans sautéed with fresh garlic and tomatoes in a light broth make the perfect accompaniment to any meal.
Do you love green beans as much as I do? I can remember a time not too long ago where I wasn’t such a huge fan, but thankfully tastes change as you mature. I generally steam the beans; then sauté in a little chicken broth, butter, salt and pepper, but I recently had tried Olive Garden’s Green Beans with Tomato and Garlic and fell in love.
These green beans are really quite easy to make and took hardly any time at all. Start with fresh green beans versus frozen or canned for a crisper bean. I used Haricot Verts; which are French green beans and are slightly thinner; then steam or blanch them for 1-2 minutes before draining and cooling them under cold water.
I like Haricot Verts better than regular green beans as you don’t have to trim the ends which saves a few extra needed minutes when preparing dinner on a busy weeknight. Next, sauté the green beans in a little extra virgin olive oil, garlic and fresh plum tomatoes. That’s it! Just a few simple ingredients and you have a new vegetable your family will devour…trust me! ~Enjoy!
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Green beans sautéed with fresh tomato and garlic in a light broth are delicious and make the perfect accompaniment to any weeknight meal.
- 1 lb . Fresh Haricot Verts
- 1 tbsp . Extra Virgin Olive Oil
- 2 Garlic Cloves, chopped or thinly sliced
- 1 c . Plum Tomatoes, diced
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Steam the green beans or blanch them in a pot of boiling water for 1-2 minutes until they are bright green and firm. Drain and run under cold water.
- Heat oil in a saute pan over medium heat and add garlic. Cook for 1 minute; then add green beans and tomatoes.
- Cook for another 1-2 minutes until beans are tender but firm; then season with salt and pepper.