GREEN BEANS WITH TOMATOES AND OREGANO
Make and share this Green Beans With Tomatoes and Oregano recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium heat.
- Add the onion and garlic and sauté for 3 minutes.
- Add the green beans and broth, cover and let simmer for 5 minutes.
- Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute.
GREEN BEANS AND STEWED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.
FRESH GREEN BEANS WITH TOMATOES AND OREGANO
Make and share this Fresh Green Beans With Tomatoes and Oregano recipe from Food.com.
Provided by kittycatmom
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except beans to a full boil in a large saucepan over high heat.
- Add beans, reduce heat to low, cover and simmer10-12 minutes, stirring occasionally until beans are tender. Serve.
Nutrition Facts : Calories 90.7, Fat 4.8, SaturatedFat 0.7, Sodium 314, Carbohydrate 11.9, Fiber 3.6, Sugar 4.9, Protein 2.3
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 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 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
STEWED GREEN BEANS AND TOMATOES WITH TRAHANA
The stewed green beans with tomatoes are typical of many Greek "olive oil dishes," or "ladera," though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
- Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 8 grams
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