Green beans and tomatoes smothered in mint and tarragon make for a refreshing dish with a satisfying crunch. It takes only minutes to prepare and is a bountiful source of vitamins K, C, and A. Green beans also contain folate, vitamin B1, and iron, making them a perfect choice to add to your daily diet. After all, who doesn’t like green beans?
Serves 6
Calories per serving: 73
2 pounds green beans, trimmed and halved
Sea salt and freshly ground black pepper
1 tablespoon avocado oil
1 bunch scallions, sliced
2 cups halved grape tomatoes
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh mint (see Note)
Put the beans in a large skillet and add water to come halfway up the beans. Season with salt. Bring the water to a boil; remove from the heat, cover, and steam for 5 minutes, or until tender. Drain the green beans and set aside.
In the same skillet, heat the oil over medium heat. Add the scallions, a little salt and pepper, the grape tomatoes, and the tarragon. Cook for a minute; add the green beans and fresh mint, and season with salt and pepper. Cook until the tomatoes break down to a creamy consistency.
NOTE: For a more Italian flavor, use fresh basil instead of mint and tarragon.