The green beans stewed with tomato is a classic side dish that perfectly complements meat and fish dishes, adding a light and tasty note to the meal. A very practical recipe, consisting of a few simple steps: there’s no need to boil the green beans separately, as they cook directly in the sauce. Green beans are often recommended in diets as they are rich in fiber, low in calories, and have a significant diuretic effect. However, not everyone appreciates their natural taste. That’s why it’s useful to have a recipe that turns them into a delicious dish, like green beans stewed with tomato. The preparation of stewed green beans is extremely simple and versatile. Depending on personal taste, you can use fresh tomatoes, canned peeled tomatoes, or tomato puree to create the sauce base. Personally, I opted for a mix of Pachino tomatoes and tomato puree to achieve a creamy and robust sauce. You can serve stewed green beans hot or warm, enriched with a few leaves of fresh basil, which will give a touch of freshness and vibrancy to the dish.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 135.98 (Kcal)
- Carbohydrates 16.01 (g) of which sugars 12.84 (g)
- Proteins 3.33 (g)
- Fat 7.66 (g) of which saturated 1.06 (g)of which unsaturated 0.16 (g)
- Fibers 4.23 (g)
- Sodium 109.73 (mg)
Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for stewed green beans with tomato
- 1.1 lbs green beans
- 14 oz cherry tomatoes
- 2 tbsps tomato puree
- 3/4 cup water (about)
- 1/4 onion
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- a few leaves basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan large
- 1 Lid
How to prepare stewed green beans without boiling
You can find the Italian version of the recipe here!
To prepare stewed green beans with tomato, start by thoroughly washing the green beans, then clean them by removing the ends on both sides (1). Wash the cherry tomatoes and cut them into pieces (2), then mix them in a bowl with the tomato puree (3).
Slice the onion thinly (4). Pour the oil into a pan or a large non-stick frying pan and add the onion. Let it sauté briefly on low heat (5). Then add the cherry tomatoes and the tomato puree (6).
Pour in about 3/4 cup of hot water (7) and add the green beans (8). Salt, stir briefly, and cover with a lid (9).
Let the stewed green beans cook for about 35-40 minutes. Cooking times may vary based on the thickness of the green beans: thinner ones are ready in about 30 minutes, thicker ones can take up to 45 minutes. It is advisable to taste them during the last few minutes to avoid overcooking them. Once cooked, season them with some torn basil (10) and let the sauce thicken before turning off the heat (11).
You can serve stewed green beans either hot or at room temperature; although they are a side dish, in larger quantities they can also be consumed as a light vegetarian main dish.
Storage
You can store green beans with tomato in the fridge for a couple of days.
FAQ (Frequently Asked Questions)
What can I use instead of onion?
If you don’t like onion, you can add two or three whole petals to remove at the end of cooking, or replace it with a clove of garlic.
If you don’t like onion, you can add two or three whole petals to remove at the end of cooking, or replace it with a clove of garlic.
