Beans With Cherry Tomatoes Food

GREEN BEANS WITH CHERRY TOMATOES

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).

BEANS WITH CHERRY TOMATOES

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.

GREEN BEANS WITH CHERRY TOMATOES

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.

GREEN BEANS AND CHERRY TOMATOES

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.

GREEN BEANS WITH CHERRY TOMATOES

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.

GREEN BEANS AND CHERRY TOMATOES

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.

MARINATED SHELL BEANS WITH CHERRY TOMATOES AND OREGANO

Steps:

• Wrap the onion, garlic, and sage in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine. Put each type of bean in a separate small or medium saucepan and add enough water to each pan to cover the beans by 1 1/2 inches. Place one bouquet in each pan, stir in the olive oil, bring the water to a boil over high heat, and salt the water to taste like the ocean. Add approximately 1 tablespoon of salt for each quart of water. Reduce the heat and simmer the beans until they are tender and creamy, but not mushy, adding more water as needed, but never covering them by more than an inch and a half, 25 to 35 minutes. (Cooking them in this way yields richer tasting, creamier beans than if you were to just boil them in tons of water.) Turn off the heat and allow the beans to cool in the cooking liquid. Remove and discard the cheesecloth bundles. The beans can be prepared to this point up to one week in advance. If you are using the beans now, drain them, reserving the cooking liquid to use as a hearty, bean-flavored base for vegetable soup. To use them later, transfer the beans and the cooking liquid to an airtight container and refrigerate until you are ready to use them or up to 24 hours. Drain and bring the beans to room temperature before dressing them.
• Combine the various beans in a large mixing bowl. Add the tomatoes, parsley, and oregano. Drizzle with the vinaigrette, season with salt and pepper, and stir gently to combine the ingredients, taking care not to crush the beans. Taste for seasoning and add more salt, pepper, or vinaigrette, if desired. Serve at room temperature.

SAUTEED GREEN BEANS AND CHERRY TOMATOES

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.

SUMMER BEANS WITH MARINATED MOZZARELLA AND CHERRY TOMATOES

Steps:

• In a medium-size bowl, toss the shallots with vinegar.
• Add cubed mozzarella, herbs and oil.
• Toss well to coat, season with salt and pepper and marinate for a few hours or overnight to let flavors blend.
• Bring a medium-size pot of water to a boil and add 1/2-teaspoon salt.
• Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans.
• Drain.
• Toss the hot beans with the olive oil, shallots, tarragon, 1/2-teaspoon salt and pepper.
• The beans will soak up the flavors as they cool to room temperature.
• Toss in the cherry tomatoes.
• Season and drizzle with additional oil and vinegar if desired.