For a busy weeknight, this baked chicken and cherry tomatoes with white beans dish is such a refreshing and light meal.

Instructions. To a large pot, add the beans, oil, salt, sugar, garlic, tomato, onion, and ½ cup of water. Cover and bring to a boil over medium-high heat, then turn the heat to medium-low and ...

Ingredients. 3 tbsp extra-virgin olive oil; 454 g green beans (like Romano beans), washed, trimmed and cut in half; 1 small onion, finely chopped; 6 large garlic cloves, finely chopped or minced ...

olive oil; white onion diced; green bell pepper diced; ground beef I like to use a lean ground beef, but if you have 80/20 or ...

Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes.

3) Sauté the Green Beans and Bell Peppers: In the same skillet used for the pork, add a bit more olive oil if needed. Add the minced garlic and sauté for about 30 seconds.

Cook 6 garlic cloves, thinly sliced, and ¼ cup extra-virgin olive oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes.

Salmon With Avocado and Cilantro Salad. Makes 4 servings. For nights when you need a sparkle of color, this dish is just that, in both appearance and taste.

Don’t forget to reserve 1½ cups of the bean liquid before draining the cans. The liquid is added to the pot and keeps the beans plump and moist during baking.