Italian flat beans sauteed with tomatoes
Italian flat beans are also known as Romano beans and are meatier than regular green beans. A sautee of Romano beans with cherry tomatoes is a perfect Summer side dish.
- 2 Tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1-2 lbs flat beans blossom end trimmed off
- 1 tsp salt
- 2 tsp oregano
- 1/2 cup water if needed
- 1/4 cup tomato vinegar optional, can use any vinegar
- 1 pint cherry tomatoes
Rinse the beans and remove the blossom end. You can remove the pointy end also if desired. For a visually pleasing dish, cut the beans into 1/3's and cut on a diagonal. Otherwise leave whole
Heat 2 Tbsp oil in a skillet over med-high heat and add chopped onions. Saute until golden brown and caramelized (about 5 minutes)
Add minced garlic and saute 30 seconds. Add beans and mix all together in the skillet.
Add salt, oregano, and tomato vinegar (if using). Add some water to allow the beans to simmer in a bit of liquid. I added 1/2 cup, but use your discretion. Simmer everything for about 10 minutes
Add cherry tomatoes to the skillet and mash lightly with a potato masher or a fork. Stir together and cover. Simmer for about 10 minutes or until beans are texture that you prefer.
Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 563mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1361IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 2mg