Sautéed Green Beans with Bacon and Tomatoes
Serves 4 to 6
I think that the possibilities for green beans are endless. As with most of the other recipes on my site, this version is a quick, easy and delicious side dish. When you cannot get young, tender green beans, try fresh haricots verts, French green beans that are slender even when mature. They come in prewashed packages and are available in most grocery stores. They are a bit more expensive but will cook more quickly than standard beans found in the off season. This recipe can be made in any amount needed.
- 1 tablespoon olive oil
- 2 slices thick bacon, diced
- 1-1/2 pounds green beans, preferably young, stem ends removed, snapped into 2-inch pieces
- Salt and pepper to taste
- 4 large cloves garlic, thinly sliced
- 1-1/2 cup grape or small cherry tomatoes, halved
- 1 teaspoon dried marjoram leaves
Heat a large skillet over medium-high heat. Add the oil, then the bacon. Sauté until crisp, about 5 minutes. Remove from pan with slotted spoon; set aside for later. Remove excess grease from the pan, leaving enough to lightly cover the bottom.
Reduce heat to medium. Add the beans, salt and pepper to the pan. Cover and cook until the beans are tender, about 10 minutes depending on size. Add the garlic, tomatoes, additional salt and pepper, and marjoram. Cook until tomatoes are hot. Sprinkle with the reserved bacon. Serve immediately or keep warm for a little while over very low heat.