Blistered Green Beans & Tomatoes
This recipe for blistered green beans and tomatoes will outshine whatever main course you decide to serve them with! Seriously, they are that good. And simple to boot! I can’t take full credit for this recipe as I was completely inspired by one of our crew members. A few weeks back he whipped up some green beans and tomatoes and I got to take a little bite. They knocked my socks off and for some reason I couldn’t figure out what made them so darn good. I mean it was just green beans and tomatoes… Well, it turns out these beans get a major upgrade with the addition of garlic, jalapeño peppers, a splash of soy sauce and finely chopped basil for added punch. That’s it! And damn, do they shine.
If you are looking for a lovely summer side dish to jazz up a family backyard bbq or get together, give these a whirl. They taste great hot off the pan or at room temperature so they’re easy to transport. I hope you all enjoy them as much as we do.
Happy summer cooking and eating everyone.
Blistered Green Beans & Tomatoes
Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 as a side
- 1/4 cup butter or cooking fat of choice
- 1 lb green beans, trimmed
- fat pinch of salt
- 1 1/2 cups cherry tomatoes
- 4 large cloves of garlic, finely chopped
- 1 jalapeño pepper, finely chopped
- 2 Tablespoons low sodium soy sauce
- 1/4 cup thinly sliced basil
Preparation
- Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside. Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered. Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the basil. Taste for seasonings and adjust if needed.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen.
Yummy, can’t wait to try this tonight. thanks.