I know, I know. Green beans. Decidedly un-sexy. When I think of green beans, the canned version generally comes to mind. A dull, lifeless grayish green with mystery liquid somehow deeming itself “fresh” for decades to come. Now, let it be known that I’m not above canned green beans. My kids love them. We throw them in casseroles and soups and anything that needs a little veggie oomph. These green beans, though, are not to be confused with those green beans. These, my friends, are the best green beans I’ve ever made. They’re flavorful, fancy enough for a dinner party, un-fancy enough for an easy weeknight. They’re in season at our farmer’s market right now, so I plan to get them again this week and make them this exact way to solidify what I’ve already decided – everyone needs these in their life.
You’ll find with most of my dinner recipes that I’m extremely unprofessional and don’t give exact amounts. I am just a mom who likes to cook after all. Treat these as an idea, or a shopping list. These are the elements, make with more or less of each of the elements as you prefer. That’s the fun part of cooking after all – the throwing things in with abandon and making it your own.
Green Beans with Cherry Tomatoes
1 lb green beans
butter (1 – 2 Tablespoons)
1 pint cherry tomatoes, halved or quartered
1/4 cup roasted shaved almonds
goat cheese crumbles (or shaved parmesan if you prefer)
Wash green beans and snap off both ends. Boil until fork tender (10-15 minutes). Meanwhile, melt butter and olive oil over medium heat. Add sliced mushrooms and garlic and cook until tender goodness. Strain green beans and add to skillet. Season well with salt and pepper. Cook for a few minutes to let the flavors combine. Turn the heat off, add the cherry tomatoes, squeeze lemon over the mixture and mix together. Quickly transfer to a pretty platter (you don’t want the tomatoes to cook, just warm slightly). Top with almonds and goat cheese (or parmesan) and enjoy!