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Romano beans with smashed cherry tomatoes and grilled salmon

Flat Bean and Cherry Tomato Mash-up

A saute of tender, meaty flat beans with an easy sauce of smashed cherry tomatoes makes a delicious Summer side dish
Course Side Dish
Keyword cherry tomatoes, italian flat beans, low carb vegetables, romano beans
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 165kcal
Author dorothy stainbrook



  • 2 tbsp Olive oil
  • 1 red onion sliced into thin slices
  • 2 lb Italian flat beans snapped into bite size pieces
  • 1 pint mixed cherry tomatoes Different varieties if available but simple red cherry tomatoes work fine
  • 1 tsp salt or to taste
  • 1 tbsp vinegar I used a shrub syrup, but any vinegar works


  • Snap off any stems remaining on the beans and cut or break into about 2” lengths. Rinse beans with water.
  • In a large skillet, heat olive oil over med-high heat.  When oil is starting to get hot add the onion slices and cook over medium heat until caramelized (about 5 min.)
  • When onions are somewhat caramelized, add the beans and sauté for a few minutes to crisp the outside (don't burn them).
  • Add some water to cook the beans in to soften (I added about 1 1/2 cups but it depends on how many beans you have in your skillet - slightly cover them).  Cook this mixture down until the water has almost evaporated and the beans are soft (about 5-7 min).
  • Add the cherry tomatoes and mash into the mixture with a potato masher or a fork.  Cook until the mixture is heated through.
  • Season to your liking with salt and serve.  If you are using a shrub vinegar or another vinegar, just drizzle some over the finished dish and go ah-h-h-h.


Calories: 165kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 799mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2550IU | Vitamin C: 46mg | Calcium: 102mg | Iron: 3mg