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Romano Beans and Sautéed Cherry Tomatoes


1 pound Romano beans, end snapped off and cut into 1/2-inch pieces
1 tablespoon butter
2 garlic cloves, minced
1 pint cherry tomatoes
Salt and pepper to taste
2 tablespoons basil, chiffonade


  1. Cook beans in boiling water until tender, about 2-3 minutes. Remove beans from the hot water and place in an ice bath. Once cooled, drain beans and set aside.
  2. In a large pan melt butter. Add the garlic, tomatoes, salt and pepper. Swish tomatoes around until barley soft and heated but not squishy.
  3. Add the drained beans and basil, mix well until the beans are heated. Serve immediately.