Green Bean Salad with Tomatoes

Ingredients

• 500 g green beans
• Salt
• 300 g yellow cherry tomatoes
• 2 onions
• 2 Garlic cloves
• 2 sprigs thyme
• 3 stems beanweed
• 4 tbsp olive oil
• 2 Bay leaves
• Pepper
• 6 anchovy fillets

Instructions

1. 1.

   Wash, trim the beans and boil in salted water for about 5 minutes. Drain, shock with cold water and let them dry.

2. 2.

   Score the tomatoes crosswise, blanch in boiling water for 30 seconds, then shock and peel. Peel onions and slice into thin strips. Peel garlic and cut into slices. Wash thyme and beanweed, shake off excess moisture and pluck leaves.

3. 3.

   Heat oil in a pan. Sauté beans with herbs, onions, and garlic for about 2–3 minutes. Add tomatoes and bay leaves, season with salt and pepper. Cover and simmer over low heat for 3 minutes until firm yet tender.

4. 4.

   Cut anchovy fillets into small pieces, mix into the beans, and serve the green bean salad with tomatoes.