If you have a garden, you might have a lot of green beans right now like I do. This is an easy and flavorful way to use some of them. This dish works warm, room temperature, or even cold so it’s pretty flexible.
Beans, tomatoes, onions, fresh basil, butter, balsamic vinegar, and a little sugar, salt and pepper. What’s not to love?
The tomatoes should be seeded for the sauce. I use paste tomatoes when I have them, but they aren’t ripe yet, so I used regular slicers this time. This is what seeded tomatoes look like, with all the seed pockets removed.
Boil the beans until crisp-tender, about for 4-5 minutes for filet-style beans (like pictured). Thicker beans will take a little longer. Make sure to taste test so that they are cooked to your liking.
Just a little sauteing and boiling is all this recipe needs, so it’s good for those warm summer days. Melt a tablespoon of butter in a skillet over medium heat, then add the chopped onion and tablespoon of sugar (honey is good, too). Cook, stirring occasionally until the onions are nice and caramelized. When the onions are golden, add the balsamic vinegar. It will sizzle.
Add the tomatoes, salt, and pepper and stir to combine.
A secret ingredient I didn’t mention before is red pepper flakes. I like to shake a little over the sauce for a little extra spice, but it’s totally optional.
I forgot to take a picture with the basil added, but don’t forget the basil! Add it chopped up at the end, just before mixing with the beans so all it’s good flavor remains.
Remove the pan from the burner and gently stir in the drained green beans. Mmm…
The sauce gives the beans a great sweet-tart flavor from the vinegar and bit of honey. I love this combination and it’s a great way to use up some of those beans coming from the garden!
Green Beans with Tomato and Caramelized Onion Sauce
- 1 Tb. butter
- 1 c. chopped onions
- 1 tsp. honey
- 2 Tb. balsamic vinegar
- 4 large tomatoes, seeded and chopped (plum are best, but slicers work fine)
- 2 Tb. fresh basil, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8-1/4 tsp. red pepper flakes (optional)
- 3/4 lb. fresh green beans, trimmed and cut into 2-inch lengths
- To cook beans: cover beans with water, bring to a boil, reduce heat to a low boil and cook 4-5 minutes (for filet-style; longer for thicker beans) or until beans are crisp-tender. Drain.
- While the beans are cooking, melt the butter in a skillet over medium heat. Add the onion and honey and cook until the onion is golden brown.
- Stir in vinegar and cook 1-2 minutes to let liquid evaporate a bit.
- Stir in tomatoes, basil, salt, pepper, and red pepper flakes, if using. Remove from heat.
- Gently stir the beans into the tomato mixture. Serve on a platter or in a bowl warm or at room temperature (even cold is good!).