Green Beans, Cherry Tomatoes, Parsley
- Simmer or steam beans until al dente, 7 or 8 minutes, depending on tenderness.
- Sauté leeks in a frying pan over medium heat with 1 to 1 ½ Tablespoons of olive oil for about 5 minutes. Add tomatoes, and sauté until they start to lose their shape but do not become saucy, about 4 more minutes. Stir in parsley, and season with salt and pepper. Combine beans with 1 to 1
- ½ Tablespoons oil and season with salt. Keep beans and tomato-leek sofrito on a tray in two separate strips until time to serve.
- Keep warm.
- When time to serve, transfer beans to serving plates, and place cherry tomato mix on top in a transversal strip.
