Green Beans with Tomatoes and Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen tender
- salt
- 1 onion (s)
- 2 cloves garlic)
- 6 tablespoon olive oil, extra virgin
- 0.5 teaspoon ½ thyme, rubbed
- 3 tomato (s) (vine tomatoes)
- Black pepper from the mill
- 3 tablespoon balsamic vinegar, old man
- 4 sprigs thyme
Print Recipe
Pin Recipe Instructions
- Wash and clean the beans and cut into pieces about 4 cm long. Blanch in boiling salted water for approx. 2 minutes and drain thoroughly.
- Peel onion and garlic and chop finely. Heat the olive oil in a deep pan and sweat the onion cubes in it. Add the garlic and let it sauté briefly. Add the beans and thyme, lightly salt and cook in a closed pot for 10-12 minutes until firm to the bite, stirring occasionally.
- In the meantime, scratch the tomatoes crosswise, scald briefly, rinse and peel them. Remove the stem and the stones and dice the pulp.
- When the beans are cooked, add the diced tomatoes and season with salt and pepper. If the beans are to be served as a starter, they are served lukewarm drizzled with old balsamic vinegar and a sprig of fresh thyme.
- These beans are also a treat with some crumbled sheep cheese on top and crunchy ciabatta bread! Alternatively, these beans can also be served warm and without balsamic vinegar as a vegetable garnish. They go well with lamb or a juicy steak.
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