Summary

Ingredients

• 350 g beans, fresh reens
• 3 cloves garlic, finely chopped
• 1 sprig rosemary
• 3 tablespoon olive oil, virgin
• 0.5 teaspoon ½ balsamic cream
• 10 cherry tomato (s), halved
• Salt and pepper, freshly ground
• 2 tablespoon basil, finely chopped

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Instructions

1. First, the beans are washed and cleaned, but not shortened.
2. Now sauté the garlic in the olive oil (two tablespoons of oil is enough, but I like to take a little more) in the pan over medium heat until it becomes translucent and begins to smell intensely. Now add the beans and the rosemary sprig and sweat briefly, turning occasionally (approx. 2-3 minutes). Now pour half a cup of water or stock, add the balsamic cream and cook covered for 8-10 minutes while turning once. Add the halved tomatoes about 2 minutes before the end of the cooking time and fold in.
3. Finally, season with salt and freshly ground pepper and remove the rosemary sprig.
4. Sprinkle with the chopped basil to serve.