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Sauteed green beans and tomatoes on a grey plate with thyme
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5 from 1 vote

Sautéed green beans and tomatoes

Sautéed green beans and tomatoes are a quick and easy side dish to prepare. Crisp & tender green beans are sautéed in olive oil and tossed with juicy cherry tomatoes, sweet onions and fresh thyme. Ready in only 20 minutes, this green beans side dish pairs wonderfully with a whole range of main dishes and cuisines. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories per serving: 72kcal
Author: Sabine


  • 1 pound (or 450 grams) green beans washed and ends trimmed
  • 1 teaspoon salt for salted water
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 12 cherry tomatoes halved
  • salt and pepper to taste
  • fresh thyme


  • In a large saucepan, bring water and a teaspoon of salt to a boil. Add the trimmed green beans and cook for 6-8 minutes until slightly tender and soft. Drain, rinse with cold water and drain again. Leave to cool for a few minutes.
  • Heat some olive oil in a large skillet on medium heat. Fry the shallot for 2 minutes until translucent. Add the cooked green beans and sautée for 2-3 minutes. Stir in the tomatoes and continue cooking for 2-3 minutes until tender. Give the pan a toss or stir frequently. Season with salt and pepper to taste.
  • Serve warm or cold and garnish with fresh thyme.


  • Cooking time of the beans: The exact cooking time will depend on the thickness of the beans. Before draining the water, check if they are at least half tender or the softness you prefer.