Green Beans Stewed With Tomatoes

Total Time
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Chef Nonie39 January 22, 2009

We enjoyed this, altho I forgot the vinegar :oops:, it was nonetheless a really good recipe!! next time I'll add the venegar :) I did add extra water, because I was waiting for other dishes to be ready, it just meant that the sauce had plenty of time to cook and blend. thanks, Pamela!

Karen Elizabeth August 11, 2008

We really enjoyed this recipe. I love to find different ways to make green beans, plus I like tomatoes, so a nice combination. It was slightly tangy and I enjoyed that.

morgainegeiser July 17, 2008

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