Green beans are a traditional dish among Sephardi Jews on Rosh Hashana as they grow in abundance. In this recipe we sauté/steam the beans, doing two processes in one pot, the sautéing adds flavour while the steaming helps the beans retain their bright colour while they cook through.
- 2 tablespoons olive oil
- 1 onion ﬁnely chopped
- 600g ﬁne green beans, trimmed
- 300g cherry tomatoes sliced in half
- salt and pepper to taste
In a large sauté pan with high sides and a cover, heat olive oil until shimmering. Sauté the onions until soft and translucent not brown. Add the green beans and toss in the oil and onions until covered. Add half a cup of water to the pot, and cover the pot. Allow green beans to cook until bright green and tender, less than 5 minutes, this is largely dependent on the thickness of the beans). Uncover the pot, add the tomatoes and toss well until the tomatoes have just started cooking. Season well with salt and pepper. Serve warm or at room temperature.