Stewed Green Beans are a delicious side dish that pairs perfectly with both fish and meat main courses. An easy and quick dish that you can prepare with fresh green beans when they are in season (as I did) or with frozen ones available all year round.
I remember when I was a child, in the wonderful 1980s, it was customary to overcook vegetables… As a child, they made me eat green beans so overcooked that they were mushy and a brownish shade of green that was not inviting at all. Luckily, over time, cooking has changed, and now vegetables are cooked much less, preserving their color, flavor, and crunchiness.
I admit, I’m a bit nostalgic for that period that reminds me of my childhood, but in this recipe, you won’t find the ’80s, although nothing prevents you from cooking the vegetables longer if you prefer them softer. In cooking, everyone has their tastes!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 lbs green beans
- 1.7 cups tomato sauce
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste pepper
Recommended Tools
- Skillet non-stick
How to prepare Stewed Green Beans
Wash the green beans and cut off both ends with a knife, place them in a pot with salted boiling water and cook for 8 minutes. While they cook, prepare the sauce.
Put a drizzle of oil in a skillet and sauté the peeled garlic clove for a minute, add the tomato sauce and cook the sauce for 5 minutes.
Drain the green beans, add them to the sauce, and cook for another 5 minutes, season with salt and pepper, and turn off the heat. Remove the garlic clove and serve the stewed green beans hot.
Notes
You can store the stewed green beans in the fridge, in an airtight container, for two or three days.
