Vegan Green Beans Braised With Tomato Sauce Recipes

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
• Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
• Roast in the preheated oven until tender, about 30 minutes.
• Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
• Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
• Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

VEGAN GREEN BEANS BRAISED WITH TOMATO SAUCE

Steps:

• Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
• In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
• Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
• Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.