GREEN BEANS WITH TOMATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
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.
GREEN BEANS WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams
GREEN BEANS STEWED WITH TOMATOES
Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main
Provided by Pamela
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 86.6, Fat 3.7, SaturatedFat 0.5, Sodium 156.4, Carbohydrate 13, Fiber 5, Sugar 4, Protein 2.9
GREEN BEANS AND TOMATOES
Provided by Mark Bittman
Categories weekday, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low, and cover. Cook about an hour, stirring occasionally, until beans are very tender.
- Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams
GREEN BEANS WITH TOMATOES
Simple and wholesome, this warm side dish can be easily matched with any main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
- To skillet, add tomatoes and their puree, breaking up tomatoeswith a spoon or your fingers; stir to combine. Add green beans, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.
Nutrition Facts : Calories 99 g, Fat 4 g, Fiber 5 g, Protein 3 g
GREEN BEANS WITH TOMATOES
For a fast and flawless side dish, you'll need just three ingredients to fix this recipe.-Suzie Salle, Renton, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. add the tomatoes and salad dressing; toss to coat.
Nutrition Facts :
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