Why You’ll Love Sauteed Green Beans and Tomatoes Recipe

I love this dish because it comes together quickly, uses simple ingredients, and pairs well with almost any main course. I also enjoy how the balsamic vinegar adds just a touch of tanginess that balances the buttery sautéed vegetables. It’s a great go-to recipe when I need a fresh and vibrant side without much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pounds green beans trimmed
1 cup grape tomatoes
2 tablespoons butter
1 clove garlic minced
1 tablespoon balsamic vinegar

Directions

I fill a medium-size pot with water, add a tablespoon of salt, and set it to boil.
When the water is boiling, I add the trimmed green beans and simmer them for about 8–10 minutes or until they are tender-crisp.
I drain the beans.
I melt the butter in a large skillet over medium-high heat, add the garlic and tomatoes, and cook while shaking the pan every minute or so until the tomatoes are blistered and soft, about 4 minutes.
I turn off the heat, add the balsamic vinegar and the green beans, and toss everything to coat.
I adjust the seasoning if needed and serve.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes add a sprinkle of red pepper flakes for a bit of heat.
I also like swapping grape tomatoes for cherry tomatoes when I want a slightly sweeter profile.
If I’m craving extra richness, I add a splash of cream or top the dish with grated Parmesan.
For a herbier twist, I toss in fresh basil or parsley right before serving.

Storage/Reheating

I store leftover green beans and tomatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in a skillet over medium heat until heated through, or I microwave them in short intervals to avoid overcooking.

FAQs

Can I use frozen green beans?

I can use frozen green beans, but I find the texture is best with fresh beans.

Do I need to blanch the beans first?

I like blanching them because it keeps the beans crisp and bright green.

Can I use olive oil instead of butter?

Yes, I can replace the butter with olive oil for a lighter or dairy-free option.

What can I add for extra flavor?

I sometimes add herbs, red pepper flakes, or Parmesan to enhance the flavor.

Will cherry tomatoes work?

Yes, I can substitute cherry tomatoes for grape tomatoes with great results.

Can I make this dish ahead of time?

I can prep the beans ahead, but I prefer sautéing everything right before serving for the best texture.

How do I keep the tomatoes from bursting too much?

I gently shake the pan instead of stirring vigorously to keep them mostly intact.

Can I double the recipe?

Yes, I can double it, but I use a larger skillet to prevent overcrowding.

Is this dish keto-friendly?

Yes, it fits perfectly into a keto meal plan.

What main dishes pair well with this?

I like serving it with grilled chicken, steak, or baked fish.

Conclusion

I love keeping this sautéed green beans and tomatoes recipe in my rotation because it’s simple, colorful, and full of fresh flavor. It makes a quick side dish that elevates any meal, and I enjoy how easily I can customize it to fit my taste.