Sautéed Dragon Tongue Beans and Tomatoes

Sautéed Dragon Tongue Beans and Tomatoes

Cozy up with this warm plate of saucy goodness by Moonbeam Kitchen featuring Potli's single-estate CBD Extra Vibrant Olive Oil



Olive oil

1 large shallot, diced

2 cloves of garlic, grated or finely chopped

2 Tablespoons of tomato paste

1 pound of cherry tomatoes or sungolds

1 cup of water, divided

2 pounds fresh dragon tongues beans (or other fresh bean like green beans or haricot verts)

1 Tablespoon chopped parsley (or basil, oregano, marjoram)

¼ teaspoon chili powder (or chili flakes or sweet paprika)

2 Tablespoons raw walnuts (or slivered almonds or pine nuts)

2 Tablespoons goat cheese

1 teaspoon Potli Extra Vibrant hemp infused olive oil






  1. Wash your dragon tongue beans and tomatoes. Snap off the woody ends of the beans and discard or compost. Slice beans in half on the bias (diagonally!), set aside.


  1. Preheat the oven to 350 F degrees and toast walnuts on a sheet tray or in a skillet for 7 – 10 minutes, until golden brown. Transfer to a plate to cool when done roasting. Crumble nuts with your hands when cool enough. Set aside.


  1. Heat a large skillet over medium-high heat and add a large glug of olive oil. When oil is hot, add garlic and shallots, stirring constantly and cooking until translucent and fragrant. Add tomato paste and stir into garlic and shallots with a large pinch of salt and a few cracks of pepper. Add your tomatoes, stirring into tomato paste, garlic and shallots then add 1/2 cup of water to the skillet, stirring everything together, making sure nothing is stuck to the bottom. Cover with a lid and let for cook about 10 minutes. 

  1. After 10 minutes, add the dragon tongue beans, parsley, chili powder and another large pinch of salt. Add the second ½ cup of water, stir all together and cover again to cook for another 5 minutes.


  1. After 5 minutes taste bean and tomato mixture. Adjust the seasoning as desired, adding more salt, pepper, and chili powder. If the tomatoes haven’t popped on their own, lightly crush them with the back of a wooden spoon – they will squirt tomato seeds in unknown directions so be careful! If you want the beans to be a little more tender, let them cook a little longer.


  1. To serve, top with crumbled walnuts, goat cheese and Potli Extra Vibrant olive oil. Serve hot with a fresh salad on the side, maybe an egg on top, some quinoa on the side or a piece of toast!



Chloe Chappe is a chef and writer based in Los Angeles, California. Her cooking and food writing pursuits are motivated by personal traditions, cultural culinary history, accessibility, the aesthetics of a colorful meal, and the love of gathering people for a meal.