Stewed Green Beans and Tomatoes

Southern Living
Stewed Green Beans and Tomatoes Recipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Our update to this favorite Southern side will remind you of great Asian takeout. Don't be intimidated by red curry paste; it's a subtly spicy blend of fresh ginger, lemongrass, garlic, and chiles. Look for it at Walmart or online at

Makes 4 servings


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2 cups diced fresh tomatoes (about 3 medium)
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons kosher salt
2 garlic cloves, finely chopped
1 1/4 pounds fresh green beans, trimmed
1 tablespoon fresh lime juice
Hot cooked long-grain rice
1/3 cup roasted salted peanuts, chopped
2 tablespoons chopped fresh cilantro (optional)


Hands-on: 20 Minutes
Total: 7 Hours, 20 Minutes

1. Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW 7 hours, stirring once after 3 1/2 hours.

2. Stir in lime juice. Serve over rice, and top with chopped peanuts and, if desired, fresh cilantro.

Created date

May 2015