Green Beans in Tomato Sauce

Green Beans in Tomato Sauce

9
Patti 13

"I had these beans at a dinner party. I'm so glad the hostess was willing to share the recipe. A very unique and different way to serve fresh green beans."

Ingredients 55 m {{adjustedServings}} servings 106 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
  3. In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.
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Reviews 9

  1. 9 Ratings

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user
5/17/2010

There is an easier way to do this. We Italians place the green beans, water to barely cover, add chopped garlic, chopped onion, olive oil, sauce or tomatoes, chopped parsley, seasoning -- and let simmer uncovered until beans are tender. It's all in one pot.

Patty Cakes
8/21/2009

I love green beans! I love these even more!! They had a wonderful sweet and sour flavor,with the sugar and vinegar.The cumin really didn't come through too much.I didn't have any fresh garlic so I used garlic powder and let it meld with the oil.It was still really good! Thank you very much!!Patti, These Rocked!!

Pam Ziegler Lutz
3/1/2010

Very tasty recipe. I wish it didn't dirty so many pans. The next time I may try making this differently. Nice flavor combo, though.