Green Beans with Burst Sungolds

The spoils of summer are here! Pick up a pint of sungolds and a couple of pounds of rattlesnake beans at the market to whip up this simple, delicious, very summery recipe. Sungolds work best in this dish thanks to their exceptional sweetness, but any variety of fresh, in season cherry tomato will also work. The rattlesnake beans that we grow in Sequatchie Cove also make this recipe extra special. Named for their mottled, purple and green skin rattlesnake beans have a nutty flavor and are slightly stronger and sweeter than a typical green bean. Serve this dish as part of any summer meal and savor what this season has to offer! 

Makes 4-5 servings

Ingredients: 

Olive oil 

1 pound (a little over a pint) sungolds or other cherry tomatoes 

2 pounds green beans, trimmed 

5 large garlic cloves, minced

1 small or medium red onion, sliced into half moons 

Red pepper flakes (optional)

Salt to taste

Step 1: 

Heat about three tablespoons of olive oil in a large pot or pan over medium. Once the oil starts to shimmer, add in your minced garlic and cook until barely softened and fragrant, about 1 minute. 

Step 2: 

Throw in your sliced onions and continue to cook for about 10 minutes or until onions begin to brown and caramelize. 

Step 3: 

Once your onions start to get slightly jammy, add the tomatoes, some salt, and another glug or two of olive oil. If you want your dish to be spicy, add in a teaspoon or so of red pepper flakes. Continue to cook everything over medium heat until your tomatoes start to burst. I usually use the back of a wooden spoon or spatula to lightly smash them and speed the process along. At this point the mixture will be fairly watery, but you’ll want to keep cooking until it reduces slightly and becomes a rich, glossy sauce. This usually takes another 10 to 15 minutes. 

Step 4: 

When you have your tomato sauce, it’s time to add your green beans. Pile them on top of the tomatoes and cover your pot so the beans steam. If your sauce has reduced too much you can add a bit of water. Cooking time for the beans will vary depending on how you like them. I steam mine for about 10 minutes for a soft, but still slightly toothsome bean. Be sure to toss them often so that they cook evenly and are well-coated in the sauce. 

Step 5: 

Serve alongside your favorite summer meal and enjoy!