Green Beans and Tomatoes

When two vegetables grow together, they more than likely pair well together, and that’s the case here, with green beans and tomatoes. Tomatoes get a small head start in the pan alongside garlic and onion, and a little tempering sweetness from brown sugar. Then, the green beans are added, to cook down even further. Feel free to use over-ripe tomatoes here. They cook down wonderfully in this easy side dish and are a simple way to add more vegetables to your table.

Ingredients

• 2 pounds green beans, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups tomatoes, peeled and chopped, juices retained
• 0.3333333333333333 cup brown sugar
• 0.5 teaspoon Cajun seasoning
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper
• 0.25 teaspoon crushed red pepper

Steps

1. Cut green beans into thirds on the diagonal. Set aside.
2. In a large skillet over medium-high, heat olive oil. Add onion and a pinch of salt, and cook until tender, 2 minutes. Add garlic and cook until fragrant, another minute.
3. Add tomatoes with their juices and the brown sugar, and cook until tomatoes are softened, 3 to 5 minutes.
4. Add the green beans and just barely cover with water. Bring to a boil, reduce heat to medium, cover and cook until beans reach desired tenderness, stirring occasionally, 8 to 10 minutes.
5. In the pan, toss with Cajun seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper. Taste and add salt and pepper as you like. Drain and serve immediately.