Green beans are a traditional dish among Sephardi Jews on Rosh Hashanah, as they grow in abundance. In this recipe, we sauté and steam the beans in one pot. The sautéing adds flavour, while the steaming helps the beans retain their bright colour as they cook through.

A tiny bit of Israeli innovation comes in the form of tiny tomatoes. Although cherry tomatoes have been around for a very long time, it was Israeli scientists who developed the cherry tomatoes we know today. In the 1970s, Marks & Spencer approached them looking for a tomato that was sweet, flavourful, and shelf-stable—and the rest is history.

INGREDIENTS:

• 2 tablespoons olive oil 
• 1 onion finely chopped 
• 600g fine green beans, trimmed 
• 300g cherry tomatoes, sliced in half 
• Salt and pepper to taste

METHOD:

1. Sauté the onion: In a large sauté pan with high sides and a lid, heat the olive oil until shimmering. Add the chopped onion and sauté until soft and translucent but not browned.
2. Cook the green beans: Add the green beans and toss with the oil and onions to coat. Add ½ cup water, cover the pan, and steam the beans until they are bright green and tender—about 3–5 minutes, depending on thickness.
3. Add the tomatoes: Uncover the pan, add the halved cherry tomatoes, and toss gently until the tomatoes have just started to soften.
4. Season and serve: Season well with salt and pepper. Serve warm or at room temperature.

MAKE AHEAD:

This dish can be made up to two days in advance. Store in an airtight container in the fridge. Bring to room temperature before serving—do not reheat.