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Green Beans with Tomatoes

Yield Makes 10 to 12 servings
Notes: Luciano prefers Blue Lake beans for this simple recipe from his grandmother. Up to 1 day ahead, cook beans and make sauce; chill separately, airtight. Reheat together.


  • 2 pounds green beans (see notes), ends and strings removed, rinsed
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 can (28 oz.) diced tomatoes with Italian seasonings
  • Salt and pepper

Nutrition Information

  • calories 64
  • caloriesfromfat 34 %
  • protein 2.1 g
  • fat 2.4 g
  • satfat 0.3 g
  • carbohydrate 9.2 g
  • fiber 2.2 g
  • sodium 109 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender to bite, 5 to 6 minutes. Drain beans and immerse in ice water until cool, about 3 minutes; drain again.

  2. Pour olive oil into same pan over medium-high heat; add onions and stir often until limp, about 8 minutes. Add tomatoes with liquid; stir occasionally until sauce is reduced to about 2 1/2 cups, about 10 minutes. Add beans and stir occasionally until hot, about 5 minutes. Season to taste with salt and pepper.