Summer Beans With Herbs, Tomatoes and Caramelized Onions

4 to 6 servings

  • 3 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 4 fresh thyme sprigs
  • salt and freshly ground black pepper
  • Pinch of sugar
  • 1 cup halved cherry tomatoes
  • 1 pound green or wax beans (use a combination for the prettiest dish), trimmed
  • 1/4 cup white wine
  • 1/2 cup chopped mixed fresh herbs, including basil and parsley
  • coarse sea salt, for serving (optional).
  1. Heat oil in a large skillet with a cover until shimmering.
  2. Add onion, thyme sprigs and a pinch each of salt, pepper and sugar.
  3. Sauté over medium-high heat until onions are golden in spots and browned around edges, about 7 minutes.
  4. Add tomatoes and saute until they start to release their juices, 2 minutes.
  5. Add beans and wine and toss everything in pan.
  6. Cover, reduce heat to medium-low, and cook 3 minutes.
  7. Uncover pan, add herbs and continue to cook.
  8. Toss beans occasionally, until liquid evaporates and beans are done to taste, 5 to 30 minutes, adding water to pan if it dries out.
  9. Garnish with coarse salt if you like and serve hot or at room temperature, with grilled sausages.


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