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
FRENCH STRING BEANS
Steps:
- Preheat the oven to 425 degrees F.
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
STRING BEANS AND TOMATOES
Steps:
- In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.
FRENCH STRING BEANS WITH CRUSHED TOMATOES
Provided by Bryan Miller
Categories dinner, side dish
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cook haricots verts in 32 cups of boiling, salted water for four to five minutes, or until done but still crisp. (If using string beans, cut them lengthwise into four strips with a sharp knife before cooking.) Cool beans in cold water and drain.
- In a skillet, heat butter. Add shallots and saute lightly until they are glossy. Add beans and saute until hot. Season with salt and pepper to taste.
- Heat olive oil in another skillet until very hot. Add diced tomatoes and saute until hot.
- Arrange beans on a serving platter and pour tomatoes over them.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 306 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEAN AND TOMATO CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
- Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
- Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.
STRING BEANS IN CHUNKY TOMATO SAUCE
I'm sure this dish will take you back, whether you make it with "Italian" string beans (those flat wide ones), regular string beans, or the more expensive, thinner haricots verts. It isn't necessary to start with a long-simmered tomato sauce for these beans; in fact, the flavor will be fresher with this quick-cooked marinara made right in the pan. The acidity of the tomatoes will turn the string beans a sort of olive green. That doesn't bother me at all-it reminds me of the way my grandmother cooked vegetables. Maybe they weren't the brightest-green vegetables I've ever seen, but they certainly were the most delicious.
Yield makes 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a large, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until lightly browned, about 2 minutes. Scatter the string beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
- Meanwhile, crush the tomatoes coarsely with your hands. Add them to the string beans, cover the pan, and cook until the beans are tender, about 10 minutes. Taste the beans, and season with additional salt and red pepper if you like. Serve hot.
STRING BEANS WITH TOMATOES
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
- Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
- Core tomatoes, and cut into half-inch cubes.
- Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
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- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
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