Green Beans and Tomatoes

This green bean and tomato recipe will change the way you think about green beans. The humble vegetable will go from being a side dish you serve at Thanksgiving to a vegetable you craft an entire meal around. Green beans Provencal is easy to make yet rich and complex in flavor, making the best use of several fine vegetables.

Tomatoes and green beans prepared like this pair perfectly with light meats like chicken or fish, grains like rice, farro or barley, or a good hearty bread, ideally a French baguette. And yet, for all the taste and the handsome look of this dish, it’s quite quick and easy to make.

Ingredients for Green Beans and Tomatoes

• Green beans: Use an entire pound of fresh green beans, rinsed, trimmed and cut into 2-inch pieces. Fresh green beans give the texture you want here, so use those instead of frozen, if at all possible.
• Green onions: This recipe calls for four green onions, sliced but not finely chopped. The slightly larger pieces add flavor and an extra pop of green to the meal.
• Shallot: Prepare 2 tablespoons of minced shallot, but as we’ll touch on below, you can use more onion if shallots are hard to come by.
• Garlic cloves: These can be freshly minced garlic cloves or frozen, pre-minced cloves. Just be sure you let them thaw before you start cooking.
• Rosemary: You can use 2 teaspoons of fresh minced rosemary or 1/2 teaspoon of crushed dried rosemary.
• Olive oil: When in doubt, use a bit more than a tablespoon of olive oil, not a bit less. It’s about more than just being a cooking medium, it also adds flavor.
• Grape tomatoes: You’ll want 1-1/2 cups of halved grape tomatoes. Grape tomatoes are ideal here, as when halved, they’re perfectly bite-sized.
• Basil: You can use 2 tablespoons of fresh minced basil or 2 teaspoons of dried basil. Keep in mind that fresh basil will add not only flavor, but also some pleasing visuals, as well.

Directions

Step 1: Steam the green beans

Place the green beans in a steamer basket, then place the basket in a large saucepan over 1 inch of water. Bring the water to a boil, then cover and steam the green beans for four to five minutes, until they’re crisp-tender.

Step 2: Saute the onion and flavorings

In a large skillet, saute the green onion, shallot, garlic and rosemary in olive oil, cooking until the vegetables are tender.

Step 3: Combine the remaining ingredients

Add the green beans, tomatoes, basil, salt and pepper, and saute two to three minutes longer, until everything has heated through.

Green Beans and Tomatoes Variations

• Use different tomatoes: If you don’t have grape tomatoes, halved cherry or quartered plum tomatoes work great too. And you can really use any tomato, roughly chopped, in terms of taste.
• Add bell peppers: For a dish that’s got even more vegetables and an even fuller flavor profile, add sliced bell peppers when you cook the onion, shallot and garlic.
• Double the green onion and skip the shallot: If you don’t have shallots on hand, you can simply double the amount of green onion you use.

How to Store Green Beans and Tomatoes

These green beans and tomatoes will keep well in the fridge in an airtight container for three to four days. Reheat them in a pan with olive oil.

Can you freeze green beans and tomatoes?

Yes, leftovers can be frozen in airtight packaging for up to three months, but after that the green bean texture will start to break down.

Green Beans and Tomatoes Tips

What should I serve with green beans and tomatoes?

A hearty grain like barley pairs well here, as would roasted potatoes. As a protein, chicken, fish and pork chops are all great choices.

How do I steam green beans without a steamer basket?

You can use a strainer or colander that fits down into your pot, just make sure the green beans are above the water and that the pot is covered as well as possible.

Can I use frozen green beans?

If that’s what you have, then yes. Don’t steam them, just let them thaw and then go right to the sauteing step.