During the summer, when tomatoes and basil are at their best, I like to add tomatoes to all sorts of recipes and throw fistfuls of it into all sorts of dishes. That’s how this Charred Pole Beans with Heirloom Tomatoes and Basil dish was born.
- 1 pound heirloom tomatoes (sliced)
- ¼ cup extra-virgin olive oil
- 1 pound pole beans (trimmed)
- 3 clove garlic (peeled and minced)
- 2 tablespoon freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- kosher salt (as needed for seasoning)
- 2 cup whole fresh basil leaves (lightly packed)
Spread the sliced heirloom tomatoes across a serving platter and set aside.
Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy bottomed skillet. Add the pole beans, and cook them in as close to a single layer as possible, tossing occasionally, until the beans are nicely charred; about 4–5 minutes.
Reduce the heat to medium and add the lemon juice and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more.
Stir in the basil leaves until just wilted. Transfer to the platter of sliced heirlooms and serve.