The stewed green beans with tomato are a classic side dish that pairs perfectly with meat and fish dishes, adding a light and tasty note to the meal. A very practical recipe, which involves a few simple steps: there is 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 and low in calories, in addition to having a considerable diuretic effect. However, their natural flavor is not always appreciated by everyone. That’s why it’s useful to have a recipe that turns them into a delicious dish, like stewed green beans with tomato. The preparation of stewed green beans is extremely simple and versatile. Depending on personal tastes, 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 get a creamy and thick 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 liveliness to the dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- 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
- 7 oz water (approximately)
- 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).
Cut the onion into thin slices (4). Pour the oil into a saucepan or a large non-stick pan and add the onion. Let it briefly sauté over low heat (5). Then add the cherry tomatoes and the puree (6).
Shortly after, pour in about 7 oz 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 after 30 minutes, thicker ones can take up to 45 minutes. It’s advisable to taste them during the last few minutes to avoid overcooking. Once cooked, season them with chopped basil (10) and let the sauce thicken before turning off the heat (11).
You can serve stewed green beans hot or at room temperature; although they are a side dish, in larger quantities they can also be consumed as a light and vegetarian main course.
Storage
You can store the green beans with tomato in the refrigerator for a couple of days.
FAQ
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.
