If you’re looking for a new vegetable dish, try these green beans with stewed tomatoes! This easy one-pot dish is great over rice or served with a lean protein.
These green beans with stewed tomatoes are vegan, paleo-friendly, and can be on the table in less than 30 minutes. How great is that?
The combination of tender, crisp green beans with a smoky, tangy, savory tomato sauce makes them a perfect side for any meal!
Why you will love green beans with stewed tomatoes
- It’s a simple dish full of flavor
- You can make this recipe in one pan
- It’s naturally low-carb and gluten-free
- It’s a perfect side dish for any main course
- It takes less than 30 minutes to make
Green beans with stewed tomatoes ingredients
You only need 9 simple ingredients to whip up this delicious veggie recipe!
- Olive oil — Use extra virgin olive oil for the best flavor.
- Onion — Cook until soft and translucent to bring out the onion’s natural sweetness.
- Bell peppers — I like to use a combination of green and red bell peppers, but feel free to use any color you like.
- Garlic — I recommend fresh minced garlic for the best results, but jarred or garlic powder will also work.
- Tomatoes — Use canned fire-roasted whole tomatoes for a smoky, tangy flavor. The liquid from the can helps create the sauce.
- Green beans — Fresh, trimmed green beans add a crisp, fresh texture.
- Salt and pepper — Adjust to your preference to help enhance the natural flavors of this dish.
How to make green beans with stewed tomatoes
- Heat a large (3 1/2 quart) saucepan over medium-high heat until hot.
- Sauté the oil, onions, bell peppers, and garlic, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes.
- Add the tomatoes, green beans, salt (if using), and pepper.
- Bring everything to a boil, then reduce heat to medium-low and cover.
- Cook, stirring occasionally, until the tomatoes break down and the green beans are cooked to your liking, about 15 to 25 minutes.
Enjoy!
Recipe tips and tricks
- Sauté the onions, bell peppers, and garlic until softened and fragrant before adding the tomatoes and green beans.
- Let the dish simmer until the green beans are tender but still slightly crisp for the best flavor and texture.
- Taste before serving and adjust the salt and pepper as needed.
Substitutions and variations
- If you prefer a bit of heat in your dish, feel free to add a pinch of red pepper flakes.
- If fire-roasted tomatoes aren’t available, you can use canned diced tomatoes and add some smoked paprika or a drop of liquid smoke.
- If I want to add protein, I’ll sometimes toss in some cooked sausage, bacon, or chicken before simmering.
What to serve with this dish
These green beans and tomatoes have a tasty, versatile flavor that will go well with so many things.
I like to serve the stewed veggies over brown rice or whole-grain pasta. Make sure to have some low-carb cornbread for dipping in the sauce!
This veggie dish is also a great side to serve with your main course. Some of my favorites are mustard-baked chicken tenders, salmon in tomato sauce, or spice-rubbed pork chops.
Storage and freezing
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze leftovers in a freezer-safe container for several months. Transfer to the fridge overnight to thaw. The green beans will likely soften during the thawing process, but the flavors will still be delicious.
Other healthy vegetable sides
Veggie side dishes give you so much room to get creative with flavors! Here are a few of my favorite recipes I know you’ll love:
You can also check out this collection of my favorite healthy zucchini recipes for even more delicious inspiration!
Green Beans with Stewed Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, (chopped)
- ½ medium green bell pepper, (chopped)
- ½ medium red bell pepper, (chopped)
- 1 tablespoon minced garlic
- 28 ounces fire-roasted whole tomatoes, undrained, (1 large can)
- 1½ pounds fresh green beans, (trimmed)
- 1 teaspoon salt, (optional)
- Garlic pepper or freshly ground black pepper
Instructions
- Heat a large (3 1/2 quart) saucepan over medium-high heat.
- Once the saucepan is hot, add the oil, onions, bell peppers, and garlic. Cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes.1 tablespoon olive oil, 1 small onion, ½ medium green bell pepper, ½ medium red bell pepper, 1 tablespoon minced garlic
- Add the tomatoes, green beans, salt (if using), and garlic pepper. Bring everything to a boil, then reduce heat to medium-low and cover.28 ounces fire-roasted whole tomatoes, undrained, 1½ pounds fresh green beans, 1 teaspoon salt, Garlic pepper or freshly ground black pepper
- Cook, stirring occasionally, until the tomatoes break down and the green beans are cooked to your liking, about 15 to 25 minutes.
Jim
Excellent used zucchini instead!