Summer Sauté With Green Beans, Baby Peas and Cherry Tomatoes
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4
  • 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
  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.
Recipe by Olga's Flavor Factory at