Green Beans with Cherry Tomatoes

Green beans with cherry tomatoes can be served as a warm vegetable side dish. Alternatively, the dish can be cooled and served as a salad.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 0
  • Spiciness: 0
  • Number of Servings: 0

Ingredients

  • 300 g Green beans, fresh

  • 150 g Tomato, red

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 4 twig Parsley, fresh

  • 3 spoons Oil, olive

  • 2 spoons Vinegar, balsamic

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean the green beans (trim the ends and remove any strings), wash them, and drain. If necessary, cut them into shorter pieces. Place them in a pot and cover with enough water to fully submerge them. Add half a teaspoon of salt to the water. Place the pot on the stove and wait for the water to boil. Once the water boils, reduce the heat slightly and cook the beans for about 10 minutes. The beans should simmer gently throughout the cooking process.

  2. While the beans are cooking, prepare the other ingredients. Peel the onion and chop it into pieces. Peel the garlic and finely mince it. Wash the parsley sprigs, dry them, and roughly chop them. Wash the cherry tomatoes. Halve the larger tomatoes and leave the smaller ones whole.

  3. Drain the cooked beans well. Place a pan on the stove and pour in the olive oil. Add the onion to the pan and sauté it over low heat, stirring occasionally, until it softens. Add the tomatoes, drained green beans, and garlic. Drizzle the vegetables with balsamic vinegar and season with pepper and salt to taste. Stir-fry everything for another two minutes.

  4. Remove the pan from the heat and sprinkle the chopped parsley over the vegetables. Mix well once more, transfer to a large serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 74.37 kcal
  • Fat: 4.72 g
    • Saturated Fat: 0.47 g
  • Carbohydrates: 6.6 g
    • Sugars: 1.42 g
  • Protein: 0.79 g
  • Fiber: 1.73 g

Advice

Raw green beans contain a toxic protein called phasin, which causes the clumping of red blood cells. Phasin breaks down after just a few minutes of cooking. Therefore, never use uncooked green beans.