If you need to level up your green beans at Thanksgiving, this is the perfect way to do it. These green beans with tomato confit and shallots are so buttery and garlicky. It doesn’t get better than that!
How to make these green beans with tomato confit and shallots
First you’ll make the tomato confit. Confit is just a fancy way of saying “cooking something low and slow in fat”. In this case, you will be cooking the tomatoes with a lot of olive oil in the oven for 1 1/2 hours at a low temp.
About 15 minutes before the tomatoes are done, you can start preparing the green beans. First, you’ll blanch the green beans. This just means you’ll be boiling them and then rinsing with cold water to stop the cooking process. Then you’ll saute the garlic and shallots, add the green beans, and saute for a few minutes more.
All easy steps, the tomatoes just take that time! But it will be so worth it. And you can save the olive oil that the garlic and tomatoes cooked in and use it as a dip for crusty bread. Ugh amazing.
One more Thanksgiving tip!
If you’re prepping these green beans with tomato confit and shallots for Thanksgiving, I recommend making the tomato confit the night before. So many things go in the oven on Thanksgiving day, so this will clear up 1 1/2 hours of time! Plus, the confit will keep well in the fridge. I usually prep the green beans while the last oven item is finishing up. Then I toss the green beans with the tomatoes and put it in an oven safe dish to keep warm in the oven at 200 F.
Looking for more side dishes? Try these other dishes perfect for Thanksgiving…or any time of the year!
Green Beans with Tomato Confit and Shallots
Ingredients
Green Beans
- 1 lb green beans, frenched
- 4 shallots, diced
- 3 cloves garlic, minced
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 teaspoon kosher salt, plus more for blanching
Tomato Confit
- 1 lb cherry tomatoes
- 1-2 cups of olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon sugar
- 7 sprigs fresh thyme
- 3 cloves garlic, minced
Instructions
Make the tomato confit
- Preheat oven to 275°F. Toss the tomatoes with 1 tablespoon of olive oil, salt, pepper, and sugar. On a baking sheet lined with aluminum foil, spread the tomatoes on the baking sheet. Pour enough olive oil onto the sheet so the bottom of the sheet is covered in olive oil.* Scatter the thyme and garlic evenly over the olive oil. Bake for 1 1/2 hours, until tomatoes are still firm to the touch but burst with slight force.
Make the green beans
- Bring a large pot of salted water to boil. Boil the green beans for 4 minutes. Remove, and rinse with cold water.
- In a large skillet, heat the oil and butter at medium heat. Saute the shallots and garlic for 5 minutes. Add 1 teaspoon salt halfway through, stirring occasionally. Add the green beans and saute for 2-5 minutes or until desired tenderness.
Assemble the dish
- Toss together the green beans and the tomatoes. Save the oil from the tomatoes and use it as a dip for crusty bread.
