Balsamic green beans & cherry tomatoes w parm

Balsamic Green Beans With Tomatoes |Domesticated Academic

Warm weather means bountiful produce and I’m thinking ahead to fresh beans cooked with fresh cherry tomatoes and topped with some balsamic vinegar and a sprinkle of parmesan cheese! Is your mouth watering too?

Balsamic Green Beans With Tomatoes |Domesticated Academic

I was lamenting that it was cold and yucky during a stretch of rainy weather and took to the grocery store to cheer me up. Not exactly a good coping technique, but thankfully, I made this healthy choice! Fresh green beans were looking good and a pint of festive cherry tomatoes also landed in my basket to be whisked away to an exotic location: my kitchen. Cook the beans to your desired tenderness, I prefer to keep them a bit firm, the same with the tomatoes-do what you like to eat.

You’ll need:

20 min.

  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • olive oil
  • 1 lb. green beans, trimmed
  • 1/4 cup chicken stock
  • 1 pint cherry tomatoes
  • 2-3 tablespoons balsamic vinegar
  • salt and pepper to taste
  • parmesan cheese
  1. Saute the onion and garlic in olive oil on medium heat until they become translucent.
  2. Add green beans and chicken stock. Put a lid on the pan so the beans will cook down until desired tenderness, about 8 minutes.
  3. Add cherry tomatoes and balsamic vinegar.
  4. Turn heat off of pan and cover. Let stand for about two minutes, or until cherry tomatoes are heated through or starting to break down.
  5. Finish with salt and pepper to taste.
  6. Sprinkle parm over the top before serving.

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One thought on “Balsamic green beans & cherry tomatoes w parm

  1. Pingback: Peach Caprese | Domesticated Academic

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