This is the green bean side I make when I want something fast that still looks like I tried. These keto sauteed green beans and tomatoes come together in one skillet after a quick boil, no fuss involved.
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I blister the tomatoes in butter and garlic until they start to break down, then finish everything with a splash of balsamic vinegar right at the end.
This is a weeknight side for me, but the color and flavor make it work for a holiday table too.
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Chef Jenn’s Take on Sauteed Green Beans and Tomatoes
Most sauteed green bean recipes either undercook the beans so they squeak, or boil them so long they turn gray and limp. Neither one is worth the trouble, and both are easy to avoid.
I boil the beans first, just until tender-crisp, then drain them right away so they stop cooking. That part happens before the tomatoes ever hit the pan. The tomatoes get their own time in butter and garlic until the skins blister and start to break down, then the beans go in at the very end just to warm through and pick up the garlic and balsamic.
That order matters more than people think. Cooking everything together from raw either overcooks the beans or leaves the tomatoes underdone, and you lose the contrast that makes this dish worth making in the first place. Grape tomatoes hold their shape better here than the larger varieties, which tend to fall apart before the beans even go in.
What You’ll Love About Sauteed Green Beans and Tomatoes
- It comes together in one skillet after a quick boil, so it doesn’t tie up the stove while everything else is cooking.
- The beans stay crisp instead of turning gray and limp, which is where most sauteed green bean recipes go wrong.
- It looks like more effort than it actually is, which makes it an easy one to put on a holiday table without extra stress.
Ingredients
- Green or yellow beans – Snip the stem end off and cut the beans in half, or leave them whole.
- Grape or cherry tomatoes – Plum tomatoes will also work.
- Butter or olive oil – I use salted butter
- Balsamic vinegar
- Fresh garlic
- Fresh ground black pepper
How To Make This Green Bean and Tomato Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a pot of salted water to a boil and add the trimmed green beans. Simmer for 8 to 10 minutes, until tender-crisp, then drain.
While the beans cook, melt the butter in a large skillet over medium-high heat. Add the garlic and tomatoes and cook for about 4 minutes, shaking the pan occasionally, until the tomatoes blister and start to soften.
Turn off the heat, then add the balsamic vinegar and the drained green beans. Toss everything together to coat.
Taste and adjust the seasoning, then serve right away while it’s hot.
Make It A Meal
I serve this next to something hearty, since the beans and tomatoes are meant to be the bright spot on the plate. Pair it with my Keto Turkey Meatloaf with Bacon or my Keto Salisbury Steak with Mushrooms for a full dinner.
It also works well alongside my Air Fryer Chicken Tenders on a night you want something lighter.
Storage
Let it cool completely, then store in an airtight container in the fridge for 3 to 4 days. This doesn’t freeze well since the beans and tomatoes both turn mushy once thawed. Reheat in a skillet over medium heat rather than the microwave to keep the texture intact.
Frequently Asked Questions
Yes, you do need to trim green beans – or yellow beans – before cooking. The bean has two ends. One is the end that was attached to the stem. It is woody and tough to chew. Snap that end off and compost it, or use a knife to snip it off.
It all depends on the recipe, but for this sauteed green beans and tomato recipe, it’s an unnecessary step. Blanching green beans helps to set the color and par-cooks the beans. But, in this recipe, we’re cooking the beans and just adding them to the skillet at the last minute.
Green beans and fresh tomatoes are delicious together, but if all you’ve got is canned tomatoes, use those! I’d use diced canned tomatoes and drain them. Save the drained liquid for your next soup or sauce but don’t add it to the pan or your beans will be swimming!
Add Preferred SourceSauteed Green Beans and Tomatoes
Ingredients
- 1 pounds green beans trimmed
- 1 cup grape tomatoes
- 2 tablespoons butter
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- basil
Instructions
- Fill a medium-size pot with water, add a tablespoon of salt, and set it to boil.
- When boiling, add the trimmed green beans and simmer for about 8-10 minutes or utnil the beans are tender crisp.
- Drain the beans.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and tomatoes and cook, shaking the pan every minute or so, until the tomatoes are blistered and soft. About 4 minutes.
- Turn off the heat. Add the balsamic vinegar and the green beans. Toss to coat.
- Adjust the seasoning if needed and serve!
Notes
Recipe Card Tips
- Boil the beans first and drain them right away. Adding raw beans straight to the skillet with the tomatoes either undercooks them or overcooks the tomatoes.
- Grape tomatoes hold their shape better than larger varieties once they hit the heat. If using Roma or larger tomatoes, dice them instead.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
Having trouble counting carbs? Check out this handy calculator.
These look delicious, I will be trying them tonight – thank you!
Perfect side-dish for my type one diabetic, thanks!!
This veggie dish was incredibly flavorful. We used the little cherry tomatoes that come in a variety pack and added some shallot as suggested and they were perfect!
Love this! All these flavors together just work!
We have an abundance of beans and tomatoes in our garden during the summer. This is the perfect dish to use our garden fresh vegetables. Thank you for the recipe!!
This is a perfect side dish for carb counters like me 😀