Green Beans with Cherry Tomatoes
Do you need a healthy, flavorful side dish for tonight’s dinner? Then look no further than this delicious recipe featuring Green Beans and Cherry Tomatoes. This combination brings together two familiar vegetables with a powerful load of nutrients.
Sometimes a great meal, for me, is all about the sides. You always have to have that main focus on the plate, the star of the show, but that star is nothing without the supporting actors. A great side dish can really make or break a lovely dinner.
Green beans are low in calories but packed with fiber, folate, and vitamins A, C, and K while cherry tomatoes are high in vitamin C, potassium, and lycopene. That’s a powerfully good mixture in a sensationally delicious dish.
This is an almost effortless, speedy side dish that compliments just about any entree but is particularly good with roasted or baked chicken. Green Beans and Cherry Tomatoes are one recipe that can turn a good menu into a fantastic dinner! It has just the right combination of flavors and colors to liven up almost any plate.
🛒 Ingredient Notes
- Fresh Green Beans – I’ll always say fresh are best! But, if you’re in a terrific hurry, frozen will work.
- Cherry Tomatoes – Look for ones that are bright red with no visible blemishes. You can also use whole grape tomatoes or good ripe Roma tomatoes cut into chunks.
- Fresh Basil – Basil and tomatoes are always a winning pair and the basil adds a fresh, herby tone to this dish.
🔪 How to Make Green Beans with Cherry Tomatoes
- Bring the beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
- Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper, and basil.
- Add the tomatoes and cook, stirring gently just until soft.
- Add the beans to the skillet with the tomato mixture and toss gently to blend.
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📖 Recipe
Green Beans with Cherry Tomatoes
Ingredients
- 1 ½ pounds fresh or frozen green beans
- 1 ½ cups water
- 2 tablespoons butter
- ¾ teaspoon garlic salt
- ¼ teaspoon pepper
- 1 ½ teaspoons chopped fresh basil
- 2 cups cherry tomatoes halved
Instructions
- Bring the beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
- Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper and basil. Add the tomatoes and cook stirring gently just until soft. Add the beans to the skillet with the tomato mixture and toss gently to blend.
Notes
- If using fresh green beans, be sure to trim the ends before cooking.
- Substitute whole grape tomatoes or good ripe Roma tomatoes cut into chunks for the cherry tomatoes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Ya’ll might want to consider leaving off recipes that will make you slap your grandma, seeing as you are a grandma. …. I’m just sayin’
From: A Standing Invitation to Gracious Southern Living, the cookbook extraordinaire of the United Methodist Church of Dawson, Georgia — It’s just named “chicken casserole” in their book, but it’s fairly common to every church cookbook that I have. I have changed the sauce a little bit, so that there is plenty to be completely bubbly in the dish.
1 whole chicken, cooked, deboned and cooled
1 10 3/4 ounce cream of chicken soup
2-3 t. flour (+/-)
2-3 t. butter (+/-)
1 10 3/4 ounce can chicken broth (or use the broth from the chicken — tastes better)
1 8 ounce container sour cream (or more )
1 stick butter
1 stack Ritz Crackers, or leftover bread (crumbed or cubed) , or almonds
Cook chicken, cool and cut into cubes. Put cubed chicken in a large bowl for mixing later. Grease/spray a casserole dish (this will make about a 9×13 dish).
Make a blond roux with the flour & butter. Gradually add the broth until thickened. Wisk in the soup. Take the pot off the heat, and wisk in the sour cream. Pour the sauce over the chicken, and fold to coat. Pour the mixture into the casserole dish.
Top with crumbled crackers, or bread, or almonds. Dot the butter on top.
Bake at 375 degrees for approx. 20 mintues.
I defy you to find anybody that doesn’t love this recipe. It will indeed make you slap your grandma.
(note – if you have any extra sauce, put it in the fridge, reheat in the wave, and toss with some cooked noodles another night — yum!)
Methodist Chicken Casserole? You can’t just come here and throw out a tasty sounding recipe name like that and not give the details! I must have the recipe. Please email…like quick.
Tonight’s version was asparagus with cherry tomatoes. Same concept, same steps, equal or better results.
Paired that with left over Methodist Chicken Casserole. Whoooo-eeeee!
Even Uncle John liked it.
Miss P
Fresh green beans are the ticket!
The folks who put sugar in that recipe are the same ones the put sugar in grits. Sorry – just doesn’t work.
The recipe also works well as a side with grilled steak on those nights when you don’t want to have “one more salad.” Add a rice pilaf, and you are in business.
Miss P