Green Beans with Tomatoes

I use to make this recipe all of the time with olive oil.  I found it was even better by omitting the oil.  This recipe was adapted from The Silver Palate Cookbook, a great cookbook I have had for many years.


1 ½ - 2lbs. green beans, trimmed
1 cup water
2 large cloves garlic, minced
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
1 handful fresh parsley, chopped
1 small red onion, sliced in thin rings
6 T. red wine vinegar
2 t. dried oregano
Salt & fresh ground pepper to taste


Place the green beans in a large non-stick skillet over medium high heat.  Keep stirring, tossing constantly for several minutes.  Some of the beans may brown a bit and that is fine.  The beans should start to turn a bright green.  After about 4 minutes or so, add the onions and keep tossing the vegetables.  Add about ½ cup of water while cooking.  If needed add additional ½ cup of water.

Reduce heat and add red grape tomatoes, fresh parsley, red wine vinegar, oregano and salt & pepper.  Continue to cook for another 5 – 10 minutes until beans are thoroughly cooked and sauce is slightly reduced. 

Remove vegetables from skillet and place in a shallow serving dish.  Garnish with yellow grape tomatoes.  Sprinkle with a bit more fresh pepper and serve.