Green Beans With Cherry Tomatoes Recipes

Steps:

• Place beans and water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until crisp-tender. , Meanwhile, melt butter in a skillet; stir in the sugar, basil, garlic salt, salt and pepper. Add tomatoes; saute until tender. Drain beans; top with tomato mixture. Garnish with basil.

Steps:

• Cook beans in water, until tender.
• In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
• Swish cherry tomato halves around until barely soft and heated, but not squishy.
• Add the drained beans and mix well.
• (TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).

Steps:

• Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
• Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Steps:

• Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden.
• Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
• Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes.

Steps:

• Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden.
• Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
• Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes.

Steps:

• Preheat oven to 375 degrees F. Toss green beans in olive oil and some salt and pepper and spread them out on a baking sheet. Roast in oven for 35 minutes, stirring ocassionaly. Transfer to a large mixing bowl and toss with cherry tomatoes, basil and pumpkin seeds. Season to taste with salt and pepper. Serve warm or room temperature.

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Steps:

• Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
• Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.

Steps:

• 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.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute beans for 12-14 minutes or until crisp-tender. Add garlic; cook 2-3 minutes longer. Stir in tomatoes and salt; heat through. Sprinkle with bacon and almonds. Serve immediately.

Steps:

• Recommended Equipment: A shallow baking dish with two-or three-quart capacity.
• Arrange a rack in the top half of the oven and preheat to 375ºF. Fill a large pot with water (at least five quarts) and bring it to a boil.
• Dump them all into the boiling water, cover the pot until the water boils again, then cook uncovered, for 10 minutes or so, until they are just cooked through -- tender but still firm enough to snap.
• Drain the beans briefly in a colander, then put them in a big kitchen bowl. Sprinkle 1/4 teaspoon of salt on the hot beans and toss them so they're all seasoned. Let the salt melt and the beans cool for a couple of minutes.
• Meanwhile, rinse and dry the tomatoes. If they're larger than an inch, slice them in halves, otherwise, leave them whole. Cut the mozzarella into 1/2-inch cubes. Slice the basil leaves into thin shreds or a chiffonade.
• Toss the grated cheese and bread crumbs together in a small bowl. Lightly grease the insides of the baking dish with a teaspoon or more of the butter. Sprinkle 1/4 cup of the cheese-and-bread-crumb mix all over the bottom of the dish.
• When the beans are no longer steaming, drop the tomatoes, cubes of mozzarella and basil shreds on top. Drizzle the olive oil over all, sprinkle on the remaining 1/4 teaspoon salt and toss together a few times. Sprinkle 3/4 cup of the cheesy bread crumbs on top and toss well, so everything is coated.
• Turn the vegetables, scraping up all the crumbs, into the baking dish and spread them in an even layer. Sprinkle over the remaining 1/4 cup of crumbs, cut the rest of the butter in small pieces and scatter them all over the top. Place the dish in the oven.
• Bake the gratinate for 10 minutes, then rotate it back to front and bake another 10 minutes. Check to see that it is browning and bake a few minutes more, until the gratinate is dark golden and crusted. (If the crumbs still look pale after 20 minutes in your oven, raise the temperature to 400 degrees or 425 degrees and bake until done.)
• Serve the hot gratinate in the baking dish. Recipe serves 6.

Steps:

• Preheat oven to 400^.
• Spray a jellyroll pan with non-stick cooking spray.
• Toss potatoes in a zip-top bag with 2 T. olive oil.
• Scatter on pan and sprinkle with salt and pepper.
• Roast until tender, approximately 50 minutes, turning occasionally.
• In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
• Drain beans and pat dry.
• Place beans, tomatoes, and garlic in another zip-top bag.
• Add 2 T. olive oil and shake to mix.
• When potatoes are tender, add the bean mixture and roast another 8 minutes.

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.