Seared Green Beans

This is a dish that treats green beans with some respect! Fresh green beans are seared in a hot cast iron skillet along with bursting cherry tomatoes and optional minced jalapeño. Sprinkle a dash of smoked paprika for more depth and top with creamy crumbled feta cheese for a salty, tangy element that beautifully complements the blistered vegetables. Nearly burning your food has never tasted so good! This pairs well with any grilled meat or shrimp.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here 

Ingredients

(see printable recipe card down below)

SERVINGS: 4 | Start to finish: 20 minutes

• 2 tbsp (30 ml) coconut oil or avocado oil

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch / 2.5 cm pieces

• 1 pint (300 g) cherry or grape tomatoes, halved or quartered

• 2 cloves minced garlic

• 2 tsp (4 g) smoked paprika

• 1 jalapeño (14 g), stemmed, seeds removed, minced

• ½ cup (75 g) crumbled feta cheese (full-fat preferably)

• Salt and ground black pepper to taste

NOTE: DO NOT USE OLIVE OIL. It is not compatible with high-heat cooking and will burn and ruin the dish.

How to Make This

1. In a large skillet over high-heat, heat the oil until barely smoking. Add the beans and tomatoes and press into one layer. Cook until the green beans are starting to char, about 5 minutes.

2. Stir in the garlic, smoked paprika and jalapeño. Add ¼ cup water, then immediately cover with a lid or a sheet of tin foil if you don’t have a lid to fit. Reduce the heat to low and cook, stirring just once or twice, until the beans are crisp-tender and the tomatoes have broken down, approximately 5-7 minutes.

3. Remove the skillet off the heat, season with salt and pepper and serve with a sprinkle of feta.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Seared Green Beans Skillet with Tomatoes and Feta

Servings: 4

Author: Melissa

Cook time: 20 MinTotal time: 20 Min

Talk about a seriously simple side dish! Fresh or thawed green beans are seared in a hot skillet or cast iron along with the sweet cherry tomatoes that burst with every bite. Top the dish with a sprinkle of creamy feta cheese for a nice salty, tangy element that beautifully complements the blistered vegetables.

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Ingredients

• 2 tablespoons neutral oil like avocado oil, olive oil or canola oil
• 1 pound green beans, trimmed and cut into approx. 1-inch pieces
• 1 pint cherry tomatoes OR grape tomatoes, halved or quartered
• 2 teaspoons smoked paprika (<this brand is my fave)
• 1 jalapeño, stemmed and finely chopped, optional
• 1/2 cup crumbled feta cheese
• salt and ground black pepper to taste

Instructions

1. In a 12-inch skillet over high-heat (or white hot coals on a grill), heat the oil until barely smoking. Add the beans and tomatoes and press into one layer. Cook, stirring only a few times, until the green beans are starting to char, about 5 minutes.
2. Stir in the smoked paprika and jalapeño, if using. Add 3 tablespoons water, then immediately cover with a lid or a sheet of tin foil if you don’t have a lid to fit. Reduce the heat to low and cook, stirring just once or twice, until the beans are crisp-tender and the tomatoes have broken down, approximately 8 minutes.
3. Take the skillet off the heat, season with salt and pepper and serve with a sprinkle of feta.

Notes

MELISSA’S TIPS AND TRICKS

• I found that thawed green beans cooked faster than fresh and they still had a crisp-tender texture without getting soggy. If you purchase the frozen, cut green beans it cuts waaaay down on the prep!
• A cast iron skillet is the best tool for getting a good sear and blistery tomatoes
• You can replace the jalapeño with a teaspoon of cayenne (or less for less heat 😉) or skip the jalapeño if you prefer
• I recommend light olive oil for high heat cooking instead of extra virgin olive oil because it has a neutral flavor and it’s less expensive. Save the EVOO for vinaigrettes or drizzling over salads or sautéed vegetables, pizza sauce, scrambled eggs or pesto.

Nutrition Facts

Calories

160

Fat (grams)

11 g

Sat. Fat (grams)

3 g

Carbs (grams)

14 g

Fiber (grams)

4 g

Net carbs

10 g

Sugar (grams)

7 g

Protein (grams)

5 g

Sodium (milligrams)

182 mg

Cholesterol (grams)

13 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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https://www.findingmyfierce.com/blog/seared-green-beans-tomatoes-feta

©findingmyfierce

green beans, cherry tomatoes, skillet, side dish, vegetables, feta, vegetarian

Side Dishes

Mediterranean

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