Sautéed Green Beans, Baby Peas and Cherry Tomatoes
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.
Ingredients:
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.
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.
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.
Serve warm or at room temperature.
- 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
- 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.
- 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.
- 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.
- Serve warm or at room temperature.
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Katy | Her Cup of Joy
Veggies are my favorite, I always look forward to that part of the meal! This dish looks delicious, a great way for me to use up those extra cherry tomatoes in my garden. Thanks Olga!