Roasted Dragon Tongue Beans and Tomatoes

12 ounces fresh dragon tongue or green beans

6 ounces cherry tomatoes (about 1 cup)

1/3 cup olive oil

6 cloves garlic, peeled

1 teaspoon salt

Preheat oven to 425ºF. “String” the beans if necessary: Break off the stem end and take with it any string that wants to tear off. Cut large beans into 1-2″ pieces.

Toss all ingredients together in a medium baking dish (8×11 or so). Roast for 15 minutes. Stir, then roast 15-20 minutes longer, until the beans start to brown in spots and the tomatoes are broken down.

Serve hot or room temperature.

photo of roasted dragon tongue beans and tomatoes
Recipe adapted from this recipe at Hilah Cooking