Recipe & Pic from Dishing Up The Dirt
This simple but flavorful recipe is a great side dish but you could also toss the beans and tomatoes with pasta, a bit of pesto, and a dollop of ricotta cheese for a rich and filling entrée!
1/4 cup butter or cooking fat of choice
1 lb green beans, trimmed
fat pinch of salt
1 1/2 cups cherry tomatoes (or chopped slicers)
4 large cloves of garlic, finely chopped
1 jalapeño pepper, finely chopped (optional)
2 Tablespoons low sodium soy sauce
1/4 cup chopped parsley
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 parsley. Taste for seasonings and adjust if needed.