Boistfort Valley Farm
Community Supported Recipe Box

Green Beans & Tomatoes with Onion and Garlic


  • 1 medium Walla Walla or yellow onion, halved and chopped (or even a leek, cleaned and thinly sliced)
  • 4 cloves of garlic, minced
  • 2 Tbsp olive oil
  • 1 lb green beans, washed, ends trimmed, snapped in half
  • 1/2 pint cherry tomatoes, washed and halved
  • Salt and Pepper to taste


dish: side
season: summer

Sauté onion and garlic in just enough olive oil to keep it from sticking. When soft, add green beans and tomatoes and cover, letting it cook for about 15 minutes, over medium heat. Stir occasionally and add a few tablespoons of water only if needed to keep the pan moist. When beans are just tender, remove lid and allow any remaining liquid to cook off. Add remaining olive oil and cook until you're satisfied with the doneness of the beans.

Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking