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Italian flat beans with Sungold cherry tomatoes

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
Cuisine Italian
Keyword cherry tomatoes, italian flat beans, low carb vegetables, romano beans
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 120kcal
Author dorothy stainbrook



  • 2 tbsp Olive oil
  • 1 onion Coarsely chopped
  • 1 lb Italian flat beans snapped or cut into bite size pieces
  • 1 cup water
  • 8 ounces cherry tomatoes Different varieties if available but simple red cherry tomatoes work fine
  • 1 tsp Kosher salt or to taste
  • 2 tablespoons vinegar I used a shrub syrup, but any vinegar works


  • Snap or cut 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 chopped onion 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 cup).  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, add the vinegar and stir everything together. Serve with any protein as a side dish or serve alone as a vegetarian dish.


Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 599mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1060IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg