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Bean vegetables with tomato

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Ingredients for 1 servings:

  • 75 g beans, green, fresh or frozen
  • salt water
  • 10 cherry tomatoes
  • ½ onion(s)
  • 1 garlic clove(s)
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • salt and pepper
  • n. B. Pepper, red, pitted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tastes good warm as a vegetable or cold as a salad

Clean fresh beans and cut into bite-sized pieces. Cook the beans in lightly salted water for about 10-15 minutes until al dente. Meanwhile, finely dice or ring the onion, garlic, and peppers, if using, and sauté in olive oil. Add the tomato quarters and simmer over low heat for about 5 minutes. Drain the beans and add them, along with the balsamic vinegar. Season with salt and pepper to taste, and serve. Delicious hot as a vegetable, also delicious with a dollop of garlic yogurt, and lukewarm or cold as a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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