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Recipe by Mary Cadogan

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1. Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
2. Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.

PER SERVING

47 kcalories, protein 2g, carbohydrate 3g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.01 g

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• Sue

  07 May 2009

  Sue rated and commented on this recipe

  

  Used this to accompany a fish dish. Really lovely, and so convenient as I cooked the beans before guests arrived. I didn't use a barbecue, but this was still a very tasty side dish.

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• Eliza's Granny

  02 July 2009

  Eliza's Granny rated and commented on this recipe

  

  I used frozen beans which I defrosted under running cold water. I dried them well on kitchen paper and scattered them on a baking tray and topped with the vine tomatoes. Sprinkled with olive oil and baked them for 20 mins at 180 degrees. I used them to accomapny salmon ( baked in the oven on the same tray)and spiced lentils. A very fast and convenient meal but looks special enough for a dinner party.

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• middle_pin2

  05 August 2009

  middle_pin2 commented on this recipe

  The combination of tomatoes and green beans was lovely. I cooked mine slightly differently though. 1. cooked green beans. 2. heated a knob of butter in a pan, and gently fried 2 cloves of crushed garlic. 3. stirred in halved cherry tomatoes and gently cooked for 5 minutes. 4. added a handful of torn basil leaves. 5. stirred in green beans. WONDERFUL

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• Mrs DeWaL

  07 October 2009

  Mrs DeWaL commented on this recipe

  I made this to accompany Red Pepper Risotto, everyone really enjoyed it. i would make this again as it is very simple and easy to cook.

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Ingredients

• 500g green beans , topped and tailed
• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2-3 bunches cherry tomatoes on the vine

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 12 mins

Vegetarian, Gluten-free, Egg-free, Dairy-free, Nut-free

Ingredients

• 500g green beans , topped and tailed
• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2-3 bunches cherry tomatoes on the vine

PER SERVING

47 kcalories, protein 2g, carbohydrate 3g, fat 3 g, saturated fat 0g, fibre 2g, salt 0.01 g

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