101 Cooking For Two - Everyday Recipes for Two: Sauteed Green Beans and Tomatoes

Tuesday, July 30, 2013

Sauteed Green Beans and Tomatoes

Sauteed Green Beans and Tomatoes from 101 Cooking For Two
A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserole with the canned soup permanently off the table.

The lowly green beans are grossly misunderstood and underestimated. Probably because it is usually cooked into mush. When cooked properly, it is juice and tender.

Inspired by a Trisha Yearwood recipe on her show and foodnetwork.com. I simplified a little but not much. But it is a really versatile idea and you could use this with lots of different veggies, just adjust some cooking times.

Rating:
A nice side dish.

Notes: the following day, I sauteed some chicken cut into small cubes to add to this and it make a great complete meal and would be excellent on some rice.


Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.
Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.
Add 1 - 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, the grated carrot, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes.
Add the beans, 1/2 t salt and 1/4 t pepper.
Continue to simmer until beans are tender. About 30 minutes more.
Easy Sauteed Green Beans and Tomatoes from 101 Cooking For Two




Sauteed Green Beans and Tomatoes


A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.
Ingredients
  • 1 pound green beans
  • 1 medium onion
  • 1 medium carrots grated
  • 1 red pepper diced 1/2 inch
  • 2 garlic cloves
  • 1 - 15 oz can dice tomatoes (or 2-3 fresh)
  • 1 - 10.5 oz RoTel
  • 1/3 cup ketchup
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t dry basil
Instructions
1) Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.2) Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.3) Add 1 - 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), the grated carrot, one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes. 4) Add the beans, 1/2 t salt and 1/4 t pepper. 5) Continue to simmer until beans are tender. About 30 minutes more.
Details
Prep time: Cook time: Total time: Yield: 8 serving

Updated

July 30 2013

Dan Mikesell

Labels: ,

8 Comments:

At July 31, 2013 at 9:23 AM , Blogger Greg said...

I feel like if I add some browned stew beef to this that it'd be a tasty stew.

 
At July 31, 2013 at 12:47 PM , Blogger Dan Mikesell said...

Yes brown up some cubes of beef at the beginning with the onions would be great. Good idea son.
Love Dad

 
At August 2, 2013 at 11:42 AM , Blogger Allan Saadi said...

Honestly, I don't like green beans but because of this recipe, it gives me interest to eat green peace. Especially, if it cooks this way, plus it is healthy as well.

 
At August 3, 2013 at 1:05 PM , Blogger Dan Mikesell said...

I think most people that don't like green beans had plain overcooked canned beans their entire childhood. Me to somewhat also. I do like a good fresh or frozen bean now. Less so the canned version. This is a very nice combo. I'm going to try it with asparagus soon.

 
At August 24, 2013 at 11:05 PM , Blogger Doug DeFrees said...

Hi, Dan,

I made this tonight for dinner. I noticed that step 3 does not mention the grated carrots. I used mild RoTel, having never used this product before. I'm not sure I like the heat that this provides, but we'll see after we've had it a few times.

Doug

 
At August 25, 2013 at 5:23 PM , Blogger Dan Mikesell said...

Thanks for the proof read, I'm fixing it now. There is a little heat but not much.

 
At August 31, 2013 at 10:37 AM , Blogger Doug DeFrees said...

I wrote about using this recipe in my blog. As there was a lot left over we mixed some with browned ground beef and some left over corn and had it as a main course, along the lines of what Greg had suggested.

http://sundaydinnerfortwo.blogspot.com/2013/08/orange-glazed-pork-chops-recipe-that.html

 
At August 31, 2013 at 10:48 AM , Blogger Dan Mikesell said...

I finished up with some chicken. It is a little to much to be making often in a "cooking for two" kitchen.

 

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