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 WITH TOMATOES & BASIL
Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE
A wonderful and colorful veggie dish drizzled with a delicious pesto dressing. Can be served immediately or chilled up to 8 hours. Vinaigrette dressing is also great on other salads.
Provided by Marie
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans in salted water until tender, about 15 minutes.
- While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
- Slowly stream in olive oil, whisking constantly until combined.
- Add salt and pepper to taste.
- When beans are done cooking, drain and rinse with cool water and pat dry.
- In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
- Season with salt and pepper to taste.
BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Provided by Chris Morocco
Categories Bon Appétit Green Bean Side Healthy Kid-Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
- Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
- Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
- Do ahead
- Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.
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 AND TOMATO VINAIGRETTE
Steps:
- Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams
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BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO - BON …
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- Preheat oven to 450°. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15–20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
- Heat 1½ tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
- Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
- Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.
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3.8/5 (5)Total Time 30 minsServings 6Calories 128 per serving
- Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
- In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.
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