This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.
1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths
1 tablespoon olive oil or canola oil
1 red onion, cut into 1/16-inch-thick slices
pinch of salt
2 tablespoons balsamic vinegar
1 cup/7oz/200g quartered cherry tomatoes
2/3 cup / 4 1/4 oz / 120g cooked cannellini (white kidney) beans, drained and rinsed
pinch of granulated sugar
handful of basil leaves, torn
In a small saucepan, cover the green beans with just-boiled water. Bring to a boil, then reduce the heat and simmer for 3 minutes. Drain and set aside.
In a skillet, heat the oil over medium heat. Add the onion and salt and cook, stirring frequently, until the onion begins to darken in color. Splash in a few tablespoons of water and continue to cook, stirring, until the water has mostly evaporated. Add the balsamic vinegar and stir again.
Add the cherry tomatoes and a few more tablespoons of water and cook until the water has evaporated and the tomatoes have softened, about 7 to 10 minutes. Stir in the cooked green beans and the cannellini beans and cook just until heated through, about 1 minute. Stir in the sugar and serve warm with the torn basil.
- Book Name: The Savvy CookBook