Blistered green beans and tomatoes
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Martin Poole
Blistered green beans and tomatoes
Cooking the beans until they blister adds a lovely smoky flavour to this simple dish – toss through roasted baby potatoes for a more substantial side
Serves: 4
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
68Kcal
Fat
4gr
Saturates
1gr
Carbs
5gr
Sugars
4gr
Fibre
4gr
Protein
2gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp olive oil
- 300g dwarf beans, trimmed
- 325g baby plum tomatoes, halved
- 2 garlic cloves, sliced
Step by step
- Heat the olive oil in a large, deep frying pan. Fry the beans over a high heat for 2-3 minutes without moving, until the beans start to char. Continue to cook for another 3-4 minutes, until blistered and just cooked through.
- Add the tomatoes and garlic and continue to cook for 2-3 minutes, until the tomatoes just start to break down. Season well and serve immediately.
