Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
½ cup finely chopped onion or shallot
3 cloves garlic, sliced (optional)
Salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 pound trimmed green beans, blanched, cold water shock, drained and dried
Directions
Serves: 4
Heat EVOO in large pot over medium heat. Melt butter, add onions, garlic (if using), and salt and pepper, soften a few minutes, then add tomatoes, cover, and toss a couple of minutes more. Add beans and cover, turn off heat. Just before serving, return heat to medium and uncover, heat 5 minutes, tossing occasionally.
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