Ingredients
Units
Scale
- 1 pound flat Italian Romano beans
- 2 tablespoons olive oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup cherry or grape tomatoes
- 1/2 teaspoon balsamic vinegar
- 1 tablespoon basil leaves for garnish
- Salt and Pepper to taste
Instructions
- In a large skillet, heat olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned.
- Add the beans and salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 minutes. Stir in the tomatoes and balsamic vinegar. Cook an additional 7-10 minutes, until they are blistered and soft. You can press down on the tomatoes with the back of a wooden spoon to help them “pop”.
- Remove the pan from heat and let the beans cool slightly. Garnish with fresh basil. Transfer to a serving platter. Serve warm or cold!
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian