Sautéed Romano Beans and Heirloom Tomatoes with Garlic Oil & Oregano Balsamic
Using our infused oils and balsamics gives dishes more layers of flavor without adding more ingredients. We like to keep it simple so the flavor of the fresh produce shines when amplified by a supportive cast of herbs and seasoning. Garlic oil and oregano balsamic pack a fantastic punch of flavor for these meaty, juicy Italian beans. Serves 4.
Ingredients
Ingredients:
- 1 pound Romano beans ends trimmed, beans sliced on the diagonal into 2” pieces
- 3 Tbsp. Sigona’s garlic olive oil divided
- 1 small shallot sliced
- Salt and pepper to taste
- About 1 cup heirloom cherry or grape tomatoes sliced
- 1 tsp. Sigona’s oregano white balsamic
- Optional: Freshly grated Parmigiano Reggiano
Instructions
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the shallot, season with salt and pepper. Sauté, stirring occasionally, for about 1 to 2 minutes or until the shallot has softened but hasn’t browned. Use a slotted spoon to remove the shallots from the pan, leaving oil in the skillet.
- Add the remaining tablespoon of oil to the skillet over medium heat. Add the beans, season with salt and pepper. Sauté, stirring frequently, for about 3 to 5 minutes or until beans have browned but are crisp-tender.
- Add the tomatoes and cooked shallots to the skillet. Cook for about 1 to 2 minutes, stirring gently, then remove from heat.
- Drizzle the oregano balsamic over the mixture and gently toss to coat. Transfer to a serving dish. Serve at room temperature.
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