Green Beans And Stewed Tomatoes Recipes

GREEN BEANS WITH TOMATOES

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.

STEWED GREEN BEANS AND TOMATOES WITH TRAHANA

Steps:

• Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
• Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).

GREEN BEAN AND TOMATO STEW

Steps:

• Cut the green beans into 2 inch long pieces.
• In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
• Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
• Top each serving with remaining green onions and serve.

GREEN BEANS STEWED WITH TOMATOES

Steps:

• Trim ends of beans;cut into 1 1/2 inch lengths.
• In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
• In a large non stick skillet, heat oil and add onion, garlic and basil.
• Cook for 2 minutes or until softened.
• Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
• Simmer for an additional 5-10 minutes until tender, stirring often.
• If necessary add more water to keep mixture moist.
• TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
• To serve: defrost in fridge overnight and then reheat.
• Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

GREEN BEANS AND STEWED TOMATOES

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.

GREEN BEANS WITH TOMATOES

Steps:

• Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
• Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES

Steps:

• Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
• Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

GREEN BEANS WITH STEWED TOMATOES & BACON

Steps:

• Cut bacon into small pieces. Sauté bacon in skillet until crisp; remove bacon and place on paper towels. Leave 1 T. bacon fat in sauté pan.
• Chop onion and sauté over low heat in reserved 1 T. bacon fat. Salt the onion (brings out the moisture) and cook about 5-8 minutes until onion is soft and translucent.
• Place tomatoes and their juices in a large pot - break up large pieces of tomato. Add drained green beans and sautéed onions. Cover and simmer 20 minutes. Add crumbled bacon and fresh ground pepper; stir and serve.
• Hint - if you don't have Stewed Tomatoes, you can use Petite Diced Tomatoes, Italian Style, and add 1-2 t. sugar.

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.