GREEN BEANS WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.
Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams
GREEN BEANS AND STEWED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.
STRING BEANS AND TOMATOES
Steps:
- In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.
GREEN BEANS WITH GRIDDLED TOMATOES
This colourful seasonal side dish is the perfect side for summer entertaining
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Vegetable
Time 22m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
- Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
GREEN BEANS WITH TOMATOES
Simple and wholesome, this warm side dish can be easily matched with any main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
- To skillet, add tomatoes and their puree, breaking up tomatoeswith a spoon or your fingers; stir to combine. Add green beans, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.
Nutrition Facts : Calories 99 g, Fat 4 g, Fiber 5 g, Protein 3 g
GREEN BEANS IN SEASONED TOMATO SAUCE
My husband and I used to visit a Lebanese restaurant in DC and loved their dish called 'Loubieh Bel Zeit.' When we moved away we craved this dish, so I tried to re-create it and came up with the following recipe. My husband LOVES it and wants me to make it all of the time now.
Provided by luv2trvl2it
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
- Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 9.8 g, Fat 3.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.8 mg, Sugar 4.1 g
STRING BEANS WITH TOMATOES
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
- Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
- Core tomatoes, and cut into half-inch cubes.
- Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
FRENCH STRING BEANS WITH CRUSHED TOMATOES
Provided by Bryan Miller
Categories dinner, side dish
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cook haricots verts in 32 cups of boiling, salted water for four to five minutes, or until done but still crisp. (If using string beans, cut them lengthwise into four strips with a sharp knife before cooking.) Cool beans in cold water and drain.
- In a skillet, heat butter. Add shallots and saute lightly until they are glossy. Add beans and saute until hot. Season with salt and pepper to taste.
- Heat olive oil in another skillet until very hot. Add diced tomatoes and saute until hot.
- Arrange beans on a serving platter and pour tomatoes over them.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 5 grams, TransFat 0 grams
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Cuisine American, FrenchTotal Time 20 minsCategory Vegetables & SidesCalories 116 per serving
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
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- Preheat the oven to 425 degrees. Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
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