I wasn't able to get any sort of sear on the beans. By the time they had any sort of color, the the tomatoes had completely broken down. They ended up as more of a tomato sauce, which wasn't necessarily a bad thing. Next time, I'll try a very hot 12 inch cast iron pan instead of the 12 inch saute pan I used this time.

I had the same experience as Alan P. before me. I thought it might have been due to the crowding of so many beans in my large, straight-sided pan that produced the steaming. The grape tomatoes didn’t stand a chance. But I loved it! I used smoked hot paprika, which provided fairly subtle heat. And gosh, I applied the feta to each serving, indulging in twice as much!

Made this with a combination of smoked and plain paprika and Aleppo pepper. Initially, I thought without any herbs or onion family members I would have to doctor this, but the flavors are very nice. Next time I would sear the (well-dried) green beans for 3 minutes before adding the tomatoes. because as the tomatoes gave off liquid, it prevented the green beans from getting a sear and resulted in the tomatoes falling apart while the green beans were still a bit firm.

Um, duh-ammmn! Cooked in cast iron and had to use restraint to not stir and get the char on the beans. I didn't have Aleppo pepper so used paprika with a bit of Ancho-chili pepper powder. We all went for seconds. The ingredients were simple, as was the preparation, but the whole exceeded the sum of its parts. I'll happily fix again and again.