Green Beans with Cherry Tomatoes and Fennel Seeds

The tomatoes in this side dish create a velvety sauce that cloaks the tender, crunchy beans in alluring flavors of fennel, garlic, and tomato. The dish has enough substance to hold its own when paired with hearty meats, and enough nuance to meld with fish and poultry dishes. You can blanch the beans and pre-cook the sauce hours ahead and then toss and warm them together just before serving. Be sure to use the slender haricot verts.

Green Beans with Cherry Tomatoes and Fennel Seeds

Serves 4

2 cups (about 10 ½ ounces) trimmed haricot vert green beans
2 tablespoons extra-virgin olive oil
14 cherry tomatoes, cut in half
1 to 2 small cloves of garlic, minced
scant tablespoon whole fennel seeds
salt and pepper to taste

 Directions

1. Bring a saucepan of water to a boil. Add a healthy pinch of salt and the beans. It will take approximately 3 minutes from when you add the beans for them to be blanched to a perfect al dente. Do not overcook. Drain in a colander under cold water until cooled. Set aside to drain. These can be wrapped in paper towels and refrigerated for up to six hours.

2. Heat olive oil over medium high heat, in a skillet large enough to hold the tomatoes and beans. Add the tomatoes and a pinch of salt and pepper. Sauté the tomatoes for 5 minutes, shaking the skillet from time to time. They should release their juices and slightly collapse. Add garlic and fennel seeds and sauté for an additional minute. Turn down heat to medium and cook a minute more. If serving immediately, add drained beans, toss to coat, taste for salt and pepper, and cook until beans are heated. If serving later, place skillet aside and when ready to serve, toss in beans, taste for salt and pepper, and heat through.