Blistered Green Beans with Cherry Tomatoes & Sweet Onion

Hot pan. Enough oil. Leave the beans alone for a minute. That is the whole secret. The tomatoes burst, the onions soften, and you get a fast side dish that tastes like it took much longer.

Ingredients

• 3/4 lb green beans, trimmed
• 1 pint cherry tomatoes
• 1 yellow candy onion, thinly sliced
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• Black pepper
• 1 tsp red wine vinegar or lemon juice

Instructions

1. Heat a large skillet over medium-high until hot. Add olive oil, green beans, and salt. Cook undisturbed for 2 minutes, then toss and cook another 3 minutes.
2. Add onion and cook until it softens at the edges, about 3 minutes. Add garlic and cherry tomatoes; cook until the tomatoes begin to split.
3. Finish with vinegar or lemon juice and black pepper. Taste for salt and serve immediately.

From the farm

Use this one when you need a vegetable side in under fifteen minutes — or pile it onto toast with a fried egg and call it dinner.