Green Beans Stewed With Tomatoes

READY IN: 25mins
Recipe by * Pamela *

Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main

Top Review by Chef Nonie39

Nice twist for plain green beans. I used canned diced tomatoes instead of the fresh and just omitted the water. Also added extra garlic as we love the stuff. Very good and a compliment to the meatloaf I prepared for dinner tonight. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Trim ends of beans;cut into 1 1/2 inch lengths.
  2. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
  3. In a large non stick skillet, heat oil and add onion, garlic and basil.
  4. Cook for 2 minutes or until softened.
  5. Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
  6. Simmer for an additional 5-10 minutes until tender, stirring often.
  7. If necessary add more water to keep mixture moist.
  8. TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
  9. To serve: defrost in fridge overnight and then reheat.
  10. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

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