Green Bean and Tomato Saute

Green Bean Saute
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins

Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil.


-- Kosher salt for salting water
1 1/2pounds fresh French-style green beans, trimmed
2tablespoons extra-virgin olive oil
3-- garlic cloves, minced
1large shallot, minced
1cup ripe grape tomatoes, halved
1tablespoon sugar
1tablespoon balsamic vinegar
1/2teaspoon dried marjoram
1/2teaspoon dried basil
1/4teaspoon salt
-- Coarsely ground black pepper


  1. Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
  2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
  4. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.

Recipe by Marge Perry and David Bonom.

Nutritional Info *per serving

  • Calories 90
  • Glycemic Load 1.43
  • Fat 5g
  • Saturated Fat .5g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 150mg
  • Potassium 310mg
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 7g
  • Protein 2g
  • Trans Fat 0
  • Vitamin A 20%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 8%