No. 316: Blue Apron Sautéed Long Beans & Tomato

Our final Blue Apron meal culminated in steaks with roasted potatoes and this delicious long bean recipe.

For the purposes of this blog and my goal to create 365 new recipes, I can't count the meat and potatoes. I've made them before, in exactly the same way.

However, the long bean side dish was new. I'll definitely count it toward the goal!

Sautéed Long Beans & Tomato


Serves 2 as a side
4 ounces long beans, ends trimmed and cut into 6 inch sections
1 tomato, diced
3 cloves garlic, smashed and roughly chopped
3 sprigs thyme, leaves picked and roughly chopped

**This recipe calls for you to cook the garlic, beans and tomato in the same pan that you just pan seared your steak. The juices and little brown bits from the meat go a long way to seasoning this side dish, so I can highly recommend using this method. That's how it is described below, but feel free to just use a regular pan with oil at the start if you prefer.

To make

Pan cook your steaks until they reach your desired degree of doneness. Transfer cooked steaks onto a plate, leaving any drippings and browned bits in the pan.

Add 2 teaspoons of olive oil to the plan and heat until hot. Add the smashed garlic and cook, occasionally tilting the pan to coat the garlic in oil, about 1-2 minutes or until golden and fragrant.

Add the long beans, tomato, thyme and any juices from the plate of resting steaks to the pan. Season with salt and pepper. Cook, stirring occasionally for 5 minutes or until the vegetables have softened and the liquid has thickened. Remove from heat and season with salt and pepper to taste.

Serve vegetables with steaks and roasted potatoes.

The results

Yum, yum. I had never thought about pan sautéing tomato and beans together. Why had I not considered this and the richness of the final product?

Final plate

(Professional photo via Blue Apron)

The pan juices from the steak are a fantastic addition to the oil and tomato liquid. While the original recipe says to cook it all for 9-10 minutes, I found five to be perfect for getting the beans crisp-tender and thickening the juices.

Even better that this is a one pan meal. I happily used my cast iron for this and never looked back.

I'll be hitting up the farmers market for more long beans soon!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina