Prep 20 mins
Cook 15 mins
This recipe was adapted from a recipe posted in the Houston Chronicle. The key is to make the tomato sauce separately and serve on top of the beans. This method keeps the green beans crisp tender, and a bright green color. When the tomatoes and beans are cooked together the acidity turns the beans a dark olive color.
- 453.59 g can diced tomatoes
- 118.29 ml water
- 2 medium onions, finely chopped
- 44.37 ml chopped fresh parsley
- 1 clove garlic, minced
- 14.79 ml chopped of fresh mint or 4.92 ml dried mint
- 9.85 ml fresh oregano leaves or 2.46 ml dried oregano
- salt, to taste
- black pepper, freshly ground,to taste
- 680.38 g fresh green beans
- Wash, tip and cut up fresh beans.
- Place in pan with water to cover beans.
- Simmer uncovered until beans are just tender, stirring a few times.
- Meanwhile, combine undrained tomatoes with water, onions, parsley, garlic, mint, oregano, salt and pepper in a saucepan.
- Cover; bring just to a boil, reduce heat and let simmer 10 minutes, stirring frequently.
- When tomato sauce is thick, drain green beans and top with sauce; serve promptly.
A great new way to have green beans! I loved the tomato mixture and thought the flavors were paired well with green beans. Thanks for posting! Made for ZWT9 and the Soup-A-Stars
A simply wonderful vegetable dish!! Made the sauce in advance and put it together with the beans near dinner time. Did not add or leave out a thing. One thing I did different was that I added half of the parsley when cooking and the other half just before serving. Thanks Nan!!
Not sure why, but this flopped for me. I followed the recipe exactly except I steamed my green beans instead of boiling them. The flavors in the tomato sauce didn't mix well in my opinion, and the mint kinda competed with the other herbs rather than enhancing them.