Sit down to dinner sooner, thanks to this handy tip: You can skip the popular chef-y method called "shocking"—putting the beans in ice water after they boil. Take 'em out of the pot half a minute earlier, and let them finish cooking as they dry.
- 1 tbsp. coarse salt, plus a few pinches
- 1 lb. green beans or haricots verts (or yellow wax beans, Romano beans, or a mix), trimmed
- 1 c. small tomatoes, such as orange Sun Golds or cherry tomatoes (or a mix)
- 2 tsp. extra-virgin olive oil
- 1/4 c. chopped shallots
- 1/4 c. red wine vinegar or sherry vinegar
- 6 basil leaves (preferably purple, such as Opal basil), torn if large, or dill sprigs
- Pitted olives
- Toasted pine nuts
- Add 1 tablespoon salt to a large pot of water, and bring to a boil. Add beans (if using a mix, cook each kind separately), and cook until just crisp-tender, 4 to 5 minutes.
- Toss tomatoes with 1/2 teaspoon oil and a pinch of salt while beans cook. Soak shallots in enough vinegar to cover.
- Remove beans with a slotted spoon, transfer to a clean kitchen towel or paper towels, and pat dry. Toss in a bowl with remaining 1 1/2 teaspoon oil and a few more pinches of salt. Season with pepper, to taste. Transfer to a platter. Scatter tomatoes, drained shallots, and basil over beans. Top with more add-ins, if using.
Nutritional information (per serving): 67 calories, 3 g fat (0 g saturated), 2 g protein, 10 g carb, 5 g sugar, 4 g fiber, 153 mg sodium, 0 mg cholesterol
This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.
Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.