Sautéed Green Beans, Baby Peas and Cherry Tomatoes

Sauteed Beans, Peas and Cherry Tomatoes-1-9

Summer is such a happy time of year. Everything is in the peak of growing, it’s warm and sunny. Even summer rain holds a special place in my heart. I love the cozy feeling it gives me. It’s a gardener’s paradise. We are in NY right now visiting my parents, and my soul is in complete peace and I can’t stop smiling. I am in love with my parents’ garden. It’s in full bloom right now and we are definitely indulging in all the wonderful, completely organic vegetables that they grow.

When I’m in Florida, I have to make do with the produce I find in the grocery stores and farmer’s markets. This combination of veggies is spot on. I can always find all of these ingredients no matter what time of year, but they taste so “summery”.  I’m mentioned many times how much Segi and I love green beans, but I also really like using frozen peas. Since they are frozen at their peak of ripeness, they taste absolutely amazing and fresh, as long as you don’t overcook them. The shallots and garlic provide the flavor to the while dish, and the cherry tomatoes add a bit of acidity. It’s the perfect side dish to so many entrees.

Ingredients:

1/2 lb green beans
1 Tablespoon oil
1 shallot or 1/4 – 1/2 of a red onion, sliced
1-2 garlic cloves, minced
1 pint cherry tomatoes, halved
1 cup tender green peas, fresh or frozen
salt, ground black pepper
Instructions:

Sauteed Beans, Peas and Cherry Tomatoes-1-16Cut the green beans in half or thirds. Bring a medium pot of water to a boil. Season liberally with salt. Add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green. Sauteed Beans, Peas and Cherry Tomatoes-1-15Drain the green beans and immediately add to a large bowl of ice water to stop the cooking, otherwise the beans will be too mushy and the color will be a brownish green, not vibrantly green.

Heat the oil in a medium skillet on medium heat. Add the shallots or red onions and garlic. Season with salt and pepper. Cook for about 3 minutes, until softened.

Sauteed Beans, Peas and Cherry Tomatoes-1-14Add the halved cherry tomatoes, cook for 1-2 minutes, then add the green beans and the peas. Sauteed Beans, Peas and Cherry Tomatoes-1-13

Sauteed Beans, Peas and Cherry Tomatoes-1-12Season with salt and pepper. Mix to combine and cook for about 5 minutes, just until everything is heated through. Sauteed Beans, Peas and Cherry Tomatoes-1-11If you’re using fresh peas it will only be 1-2 minutes, if you’re using frozen peas, it will be about 5.

Serve warm or at room temperature.Sauteed Beans, Peas and Cherry Tomatoes-1-9

Summer Sauté With Green Beans, Baby Peas and Cherry Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • ½ lb green beans
  • 1 Tablespoon oil
  • 1 shallot or ¼ - ½ of a red onion, sliced
  • 1-2 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • 1 cup tender green peas, fresh or frozen
  • salt, ground black pepper
Instructions
  1. Cut the green beans in half or thirds. Bring a medium pot of water to a boil. Season liberally with salt. Add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green. Drain the green beans and immediately add to a large bowl of ice water to stop the cooking, otherwise the beans will be too mushy and the color will be a brownish green, not vibrantly green.
  2. Heat the oil in a medium skillet on medium heat. Add the shallots or red onions and garlic. Season with salt and pepper. Cook for about 3 minutes, until softened.
  3. Add the halved cherry tomatoes, cook for 1-2 minutes, then add the green beans and the peas. Season with salt and pepper. Mix to combine and cook for about 5 minutes, just until everything is heated through. If you’re using fresh peas it will only be 1-2 minutes, if you’re using frozen peas, it will be about 5.
  4. Serve warm or at room temperature.