Green Beans with Tomatoes

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.

Yield: Makes 10 to 12 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 34%
  • Protein: 2.1g
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Carbohydrate: 9.2g
  • Fiber: 2.2g
  • Sodium: 109mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Beans with Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy