String Beans In Chunky Tomato Sauce Food

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GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE



Green Beans and Potatoes in Chunky Tomato Sauce image

This Cooking Light side dish sounds and looks yummy. Notice that you peel the tomatoes before starting.

Provided by WiGal

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups red potatoes, diced with skins on
1/2 cup celery (optional)
1/2 teaspoon salt
1 1/4 lbs green beans, trimmed
1/4 cup water
1/3 cup fresh cilantro or 1/4 cup fresh flat leaf parsley, chopped
3/4 lb plum tomato, peeled and coarsely chopped
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Add garlic to pan; saute 30 seconds, stirring constantly.
  • Add potato, celery, salt, and beans; saute 1 minute.
  • Add 1/4 cup water; cover and cook 5 minutes.
  • Add cilantro or parsley, and tomatoes.
  • Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
  • Stir in pepper.

STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE



String/Green Beans in Chunky Tomato Sauce image

This is a recipe from Lidia's Italian American Kithchen. The traditional beans used in this recipe are the Italian string beans - the flat wide ones. Due to the acidity of the tomato sauce they will turn olive green in the cooking process. This recipe is posted by request. I haven't tried it yet.

Provided by PanNan

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
6 garlic cloves, peeled
1 lb green beans, ends trimmed
salt
crushed hot red pepper flakes
1 (28 ounce) can tomatoes, with their liquid (preferably Italian plum tomatoes like San Marzano)

Steps:

  • Heat olive oil in large, heavy skillet over medium heat.
  • Smash the cloves of garlic and toss them into the pan.
  • Cook, shaking the pan, until lightly browned, about 2 minutes.
  • Scatter the 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 and add them to the beans.
  • Cover the pan, cook until the beans are tender- about 10 minutes.
  • Taste and adjust seasoning to your liking, and serve hot.

STRING BEANS IN CHUNKY TOMATO SAUCE



String Beans in Chunky Tomato Sauce image

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

3 tablespoons extra-virgin olive oil, plus more for finishing the dish if you like
6 cloves garlic, peeled
1 pound flat "Italian" string beans, regular string beans, or haricots verts, ends trimmed
Salt
Crushed hot red pepper
One 28-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid

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 AND TOMATOES



String Beans and Tomatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon butter
1/3 cup ketchup
1/2 cup grated carrot
1 teaspoon dried basil
2 large tomatoes, diced
One 10-ounce can tomatoes with chiles, such as Rotel
3 cups sliced fresh string beans, in 1/2-inch pieces
Salt and pepper
Salt and pepper
Rice, for serving

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.

STRING BEANS WITH TOMATOES



String Beans With Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh string beans
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, about 1/2 pound
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons finely minced chopped garlic
1 bay leaf

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

STRING BEANS IN AZERI TOMATO SAUCE(AZERBAIJAN)



String Beans in Azeri Tomato Sauce(Azerbaijan) image

In this recipe, the sauce is the thing. It is a wonderful tomato sauce, sweetened with sweet basil but given a slight sour tang by the addition of yogurt, sour cream and vinegar. Azeri's use the sauce on vegetables - particularly green ones - and also on fowl and lamb. A great Azeri recipe from The Silk Road Gourmet Volume One. Azerbaijan is the largest country in the Caucasus region located at the crossroads of Western Asia and Eastern Europe. It is bounded by the Caspian Sea to the east, Russia to the north, Georgia to the northwest, Armenia to the west and Iran to the south.

Provided by Sharon123

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb of fresh string bean, trimmed
4 tablespoons butter
2 onions, sliced thinly into crescents
8 ounces tomato sauce
2 tablespoons of finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup plain yogurt
1/4 cup sour cream
2 teaspoons white vinegar (or more to taste)

Steps:

  • Melt the butter in a sauté pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes - stirring occasionally - or until the beans begin to soften to your desired consistency.
  • If you haven't made the tomato sauce at an earlier time, it can be prepared as the beans cook.
  • When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve.
  • Tomato Sauce:.
  • In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes - stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.

PASTA WITH CHUNKY TOMATO BLACK BEAN SAUCE



Pasta With Chunky Tomato Black Bean Sauce image

Threw this together in an attempt to make a wholesome vegetarian pasta meal for two while trying to make the most of the few ingredients I had in the fridge. The idea is pretty simple, feel free to add more vegetables and/or meat to this to make it even heartier. The squashed black beans make the sauce nice and thick, and the sour cream adds that extra oomph. This can also be substituted with Greek yogurt for a healthier version, and works just as well omitting it entirely.

Provided by Anu_N

Categories     One Dish Meal

Time 35m

Yield 2 main servings, 2 serving(s)

Number Of Ingredients 15

4 ounces fusilli or 4 ounces any other dry pasta
2 teaspoons olive oil
1 garlic clove, minced
1/2 large onion, chopped
1/2-2/3 cup cooked black beans (depending on how "beany" you want the sauce to be)
1 cup water
2 tablespoons tomato paste
1/2-2/3 cup chopped tomatoes with herbs (or just plain chopped tomatoes, you can use freshly chopped tomatoes as well)
1 teaspoon sugar
3/4-1 cup black olives (depending on how much you like olives!) or 3/4-1 cup green olives, sliced (depending on how much you like olives!)
4 -5 leaves fresh basil, coarsely chopped (or to taste)
4 -5 sprigs fresh thyme (or to taste)
salt
pepper
1/4 cup sour cream (optional) or 1/4 cup Greek yogurt (optional)

Steps:

  • Cook pasta as instructed on the packet, drain, and set aside.
  • While the pasta is cooking, heat olive oil in a saucepan on medium heat and add minced garlic. Saute until translucent, then add chopped onions and saute until soft and starting to turn brown.
  • Add cooked black beans, saute for a minute, then add half of the water (1/2 cup if you're using the original measurements of this recipe) and bring to the boil. Lower heat and simmer for about 5 minutes.
  • Now mush the black beans right there in the saucepan with a fork or a ricer to blend in with the water to create a thick sauce. You can leave some beans whole depending on your choice -- this is your creation.
  • Once some or all the beans are mooshed to satisfaction and the concoction is nice and thick, add the tomato paste and saute for a minute to remove its rawness. Then add the chopped tomatoes, remaining water, and sugar (to reduce the acidity of the tomatoes) and mix well.
  • Add salt and pepper to taste. I generally prefer to do this as you go along, adding small amounts of salt and pepper to each stage of sauteing.
  • Allow the sauce to bubble nicely and simmer for about 5-10 minutes or until it is satisfactorily thick.
  • Now it's time to throw in the sliced olives, swirl around, then add the fresh basil and thyme and mix gently. Let simmer for a minute, then add the cooked pasta and mix well, ensuring that all the pasta is well covered by the sauce.
  • Remove the saucepan from the hob and let it sit for a minute away from the heat. Now if you're using the sour cream or Greek yogurt, this is when you would add it in and mix gently. Do not add this while the saucepan is still on the flame/burner or it might curdle. Well, even if it does, it's not going to taste bad, it's just going to look a bit odd, but will still taste just as good -- honest.
  • That's it -- all done. Garnish with some fresh basil leaves if you've got some lying around and serve hot.

Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 1.6, Sodium 504.9, Carbohydrate 67.5, Fiber 12.9, Sugar 5.7, Protein 9.7

GREEN BEANS WITH TOMATO SAUCE



Green Beans with Tomato Sauce image

As an alternative to green bean casserole, serve up a saucy Italian side dish sporting festive red and green colors. Also try this sauce with asparagus, broccoli or Brussels sprouts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

2 pounds fresh green beans, trimmed and cut in half
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place green beans in a steamer basket. Place basket in a large saucepan over 1 in. of water; bring to a boil. Steam, covered, 8-10 minutes or until crisp-tender. Transfer to a serving bowl., Meanwhile, in a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Drizzle over beans.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein.

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