Green Beans and Cherry Tomatoes

Green Beans and Cherry Tomatoes

And the busy-ness continues to consume my free time. I know – I know, posts have been skimpy. Although this time I have a good excuse! I swear! Last week, my mom called and told me she was coming to visit. In a week. Needless to say, I can count the number of hours I’ve spent on the computer since I found that out on one hand. We’ve been busy-busy-busy straightening up the house, cleaning, unpacking, painting (part of) the den, and just trying to make things look semi-presentable before she arrives. So – see? It’s not like I’ve been sloughing off… I’ve been doing stuff! Just not cooking. Or posting. Or taking Pictures. Or pretty much anything I really want to do.

Cherry Tomatoes

We’re moving out of tomato season – which makes me very, very sad. I’ve still been able to acquire a few late season tomatoes at the Farmer’s Market, but they are definitely starting to dwindle. I’m going to try and go and buy a bunch one more time (hopefully) before they are completely gone – but I’m trying to cram as much enjoyment in as I can before they’re gone. I actually made this dish a while back – probably two weeks ago now, but as I’ve mentioned on more than one occasion, the busyness keeps consuming me, so I hadn’t had a chance to post it. Speaking of busyness – I’m afraid this is going to be like, the lightest post evah, because I need to go pick up my mom from the airport here very soon. I promise to do a nice big ol’ post just as soon as I can, with pics of the den and everything … just as soon as things settle down.

Green Beans


  • 1 lb Green Beans; trimmed, cut in to 2″ pieces and blanched
  • 1 pint Cherry tomatoes; stemmed and halved (larger ones can be quartered)
  • 1 large Shallot; minced
  • 3 cloves Garlic; minced
  • 4 slices of Thick Cut Bacon; cut in to 1/2″ pieces
  • 2 tbs Cider Vinegar (or more to taste)
  • Kosher Salt to taste


  • In a large skillet, Brown the bacon until crispy.
  • Scoop the bacon pieces out and set aside to drain
  • Saute the shallot in bacon grease until translucent
  • Add the green beans and garlic and toss to combine
  • Cover and reduce heat. Cook until green beans are at desired tenderness
  • Remove from heat and stir in Cider Vinegar, Tomatoes and Kosher Salt.
  • Let stand for a few minutes to allow the residual heat from the green beans to warm the tomatoes. Serve immediately.

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