Yellow Beans with Yellow Cherry Tomatoes & Lemon Thyme
Chef Angela Hunter-Geiss
Serves 4
1 pound yellow string or wax beans; other fresh beans may be used, as you prefer
sea salt
1 Tablespoon unsalted butter
1 Tablespoon olive oil
2 each shallot; minced
1 basket yellow pear tomatoes; cut in half
2 teaspoons lemon thyme; finely chopped
A couple drops champagne vinegar
Tip, tail, and then cut the beans into 3-inch lengths. Boil in plenty of salted water, uncovered, until tender-firm, about 5-minutes. Taste to make sure, though. Beans can take a while, depending on their size.
While beans are cooking, melt the butter in a large sauté pan with the olive oil, add the shallots, and cook over medium heat for 2 minutes, then add the tomatoes and thyme.
Drain the beans as soon as they're done, add them to the pan, and cook briefly, coating them with the sauce. Season with a few drops of vinegar and serve.
