Salt and pepper
1 lb green beans (about 4 cups)
1 TBS EVOO
1 shallot or red onion diced
1 garlic clove, finely chopped
1 – 1 1/2 tsp fresh lemon juice
2 TBS dry white wine
1/2 pint cherry tomatoes, halved, about 1 cup
1 tBS chopped fresh tarragon or basil
Bring a large pot of water to a boil and add 1/2 tsp salt. Trim the stems from the beans, leaving the tail ends on. Cut them in half on a diagonal or leave whole if small. Drop the beans into the water and cook until tender, 4 to 5 minutes, depending on their size. Rinse under cold water and set aside to drain.
Heat the olive oil in a medium-size saute pan; add the shallots, garlic, 1 tsp of the lemon juice, and the white wine; cook over medium heat for 1 minute, until the pan is nearly dry. Add the beans, 1/4 tsp salt, and a few pinches of pepper; saute for 2 to 3 minutes. Add the cherry tomatoes and herbs; saute for 1 to 2 minutes, just long enough so that the tomatoes heat through without losing their shape. Season with salt, pepper, and lemon juice to taste. Serve immediately.