Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil, divided

  2. 1 pound green beans, trimmed

  3. 1/2 cup water

  4. 2 cloves garlic, minced

  5. 1 1/2 cups halved cherry tomatoes

  6. 1 tablespoon balsamic vinegar Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.


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