Print Options:

Green Beans with Tomatoes





Yields
Makes 10 to 12 servings

Notes: Luciano prefers Blue Lake beans for this simple recipe from his grandmother. Up to 1 day ahead, cook beans and make sauce; chill separately, airtight. Reheat together.

 2 pounds green beans (see notes), ends and strings removed, rinsed
 2 tablespoons olive oil
 2 cups thinly sliced onions
 1 can (28 oz.) diced tomatoes with Italian seasonings
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender to bite, 5 to 6 minutes. Drain beans and immerse in ice water until cool, about 3 minutes; drain again.

Step 2
2

Pour olive oil into same pan over medium-high heat; add onions and stir often until limp, about 8 minutes. Add tomatoes with liquid; stir occasionally until sauce is reduced to about 2 1/2 cups, about 10 minutes. Add beans and stir occasionally until hot, about 5 minutes. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories64
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 109mg5%
Total Carbohydrate 9.2g4%

Dietary Fiber 2.2g8%
Protein 2.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.