GREEN BEANS AND TOMATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
- Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
- Cover the pot, reduce the heat to low and simmer for 1 hour.
SALSA GREEN BEANS
This simple treatment is a wonderful way of dressing up green beans. Maybe the reason I really enjoy this vegetable is because Mom has been fixing it this way since I was a little girl.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
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
FRESH GREEN TOMATO SALSA
This is a bright green salsa made from un-ripe tomatoes. Low-fat, low-caloires, high in flavor.
Provided by LindySez
Categories Sauces, Dressings & Condiments
Time 40m
Number Of Ingredients 7
Steps:
- Place all the ingredients (in the order given) into the work bowl of a food processor and process, using on/off pulses, until chopped to your desired consistency...from chunkier to smoother. Taste and adjust for salt and pepper.
GREEN TOMATO SALSA
As an act of desperation last year I had to come up with something to do with 50 pounds of green tomatoes. After I used all the recipes I could find, I devised my own green tomato salsa. Amazingly enough, it was a hit, and now hubby is picking my tomatoes green on purpose just so I'll make it for him! So I figured I would...
Provided by 'Ria Murphy
Categories Salsas
Time 30m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients in a food processor (any order you want) and let fly. Your end result should not be pureed smooth, it should be lumpy and chunky.
- 2. Since most food processors wont handle that much at once, just do the ingredients as much as you can, then mix together by hand in a bowl.
- 3. The salsa should be allowed to "sit" in the refrigertor for at least 24 hours before you use it so the flavors can meld best.
- 4. After the 24 hour "sitting" you can freeze as much of this as you want, and it thaws beautifully!
GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA
Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.
Provided by LifeIsGood
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
- Make the salsa by mixing all ingredients together, season to taste. Set aside.
- Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
- Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
- Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
- Place the swordfish on top of a pile of dressed greens.
- Spoon the tomato salsa on top of the swordfish.
- Enjoy!
Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6
TOMATO BLACK BEAN SALSA
This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies-or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.
Nutrition Facts : Calories 80 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED TOMATILLO OR GREEN TOMATO SALSA
Use up those garden tomatillos or green tomatoes with this easy & flavorful roasted salsa to preserve by canning or freezing.
Provided by Jami Boys
Categories Condiments
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
- Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
- Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
- Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
- To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
- To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.
Nutrition Facts : ServingSize 1 /4 cup, Calories 22 kcal, Carbohydrate 4.7 g, Protein 0.7 g, Fat 0.4 g, Sodium 442 mg, Fiber 1.2 g, Sugar 1.4 g
GREEK GREEN BEANS-FASOLAKIA LATHERA
Steps:
- In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
- Add potatoes and heat for 2-3 minutes.
- Add beans and mix until covered with the olive oil.
- Add the tomatoes, parsley, sugar and salt and pepper and mix.
- Add hot water just enough to half cover the beans.
- Simmer with the lid on for about 40 minutes (do not boil).
- The beans are ready once there is no water left and the beans are soft.
- Enjoy with bread and feta cheese
Nutrition Facts : ServingSize 1 cup, Calories 273 kcal, Fat 9 g, SaturatedFat 1 g, Carbohydrate 11 g, Protein 2 g
MEXICAN GREEN BEANS
Mexican green beans, a healthy green bean recipe and a perfect low carb side dish made with onions, tomatoes and spices.
Provided by Kim Hardesty
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
- Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
- Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.
Nutrition Facts : Calories 84 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, Fiber 3 g, ServingSize 1 serving
GREEN BEANS IN TOMATO SALSA
My mum came up with this dish. It was supposed to make vegetables taste better when I was a kid. I think it worked!
Provided by Susie T
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a non-stick and add garlic and onion.
- Cook until soft.
- Wash and prepare beans and add to the pan and cook for a further 3 minutes.
- Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.
Nutrition Facts : Calories 134.3, Fat 3.9, SaturatedFat 0.6, Sodium 82.8, Carbohydrate 23.9, Fiber 10, Sugar 7, Protein 5.7
GREEN SALSA
Provided by Jamie Oliver
Yield 12
Number Of Ingredients 7
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
- ON THE DAY Quarter and deseed the pepper and tomatoes, trim the spring onions, then finely chop with the chilli and coriander. Keep chopping until fine, mixing as you go. Scrape into a nice bowl, add 2 tablespoons of extra virgin olive oil, squeeze over the lime juice, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Red cabbage and Roasted pineapple & hot red pepper sauce.
Nutrition Facts : Calories 25 calories, Fat 2.2 g fat, SaturatedFat 0.3 g saturated fat, Protein 0.3 g protein, Carbohydrate 0.9 g carbohydrate, Sugar 0.9 g sugar, Sodium 0 g salt, Fiber 0.2 g fibre
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- Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
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