- 1 pound fresh green beans
- 10 oz cherry tomatoes
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, lightly smashed
- 1/4 cup white wine
- 1 dry chili pepper (or more if you like)
- Salt, to taste
Wash the beans and the cherry tomatoes. Trim away the ends of the beans and cut the tomatoes in half.
Add all of the ingredients to a small pot. Cover with a tight lid and cook on medium heat for 25 to 30 minutes, stirring occasionally.
When the beans are cooked through, if the sauce is too thin turn the heat on high and stir for a few more minutes until it thickens.
Calories: 154kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 3mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 1mgCalcium: 8mgIron: 1mg