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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.
I love green beans, but I always forget to cook with them. For some reason, they’re very out-of-sight, out-of-mind for me.
Until one day when I was at the grocery store and found the green beans calling to me. I just knew I had to take some home and make something delicious with them.
Sure enough, these green beans with stewed tomatoes were a big hit! The recipe is vegan, paleo-friendly, and can be on the table in less than 30 minutes. How great is that?
So the next time you’re in the mood for some green beans, definitely give this recipe a try!
How to make green beans with stewed tomatoes
This vegetable dish comes together in one pot on the stove in just a few simple steps:
Step 1: Heat a large (3 1/2 quart) saucepan over medium-high heat.
Step 2: 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.
Step 3: Add the tomatoes, green beans, salt (if using), and garlic pepper. Bring everything to a boil, then reduce heat to medium-low and cover.
Step 4: Cook, stirring occasionally, until the tomatoes break down and the green beans are cooked to your liking, about 15 to 25 minutes.
Your flavorful stewed vegetables are ready to enjoy!
What to serve with this dish
These green beans and tomatoes have a tasty, versatile flavor that will go well with so many things.
If you don’t mind the carbs, serve the stewed veggies over brown rice or pasta. Make sure to have some crusty bread for dipping in the sauce!
For a lower-carb option, this veggie dish is a great side to serve with your main course. My favorite is turkey tenderloin which was marinated in Italian dressing and grilled, but it would be great with chicken as well!
Storage
This recipe is for six servings of stewed green beans and tomatoes. If you find yourself with leftovers, you can store them covered in the refrigerator for up to 5 days.
Other healthy vegetable sides
Who doesn’t love finding new recipes for veggie side dishes? There’s so much room to get creative with the flavors! If you’re looking for some inspiration, here are a few recipes I know you’ll love:
- Mediterranean Zucchini Noodles with Goat Cheese
- Roasted Zucchini Fries with Parmesan
- Baked French Fries (Diabetes Friendly)
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
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!