Prep 5 mins
Cook 15 mins
I love the combination of green beans and tomatoes. This is a Rotel recipe I found on-line. Until recently we were unable to find Rotel in NYC. If you can't find Rotel in your area, any can of diced tomatoes & green chilies will do. This is a very quick and light side dish.
- Trim green beans if using fresh.
- In a large skillet, saute beans, onion and garlic in hot oil until beans are tender-crisp, about 5 minutes.
- Stir in Rotel and basil.
- Simmer uncovered for 10 minutes, stirring occasionally.
- Sprinkle with lemon juice and serve.
Liked this recipe. Had some green beans needing using and this complimented our dinner of spicy bean burritos. I saw another posting of this same recipe, and it stated that the 2 tsp of basil was to be chopped, so I used fresh. I agree with the other reviewers that the beans were too crunchy. I actually parboiled them first and they were still a little too crunchy. I would boil a bit longer next time before adding them to the skillet. Thanks for posting this easy recipe.
This was super simple and tasted very good. I used fresh basil and guessed the tsp measurement to be for dried - so used 2 tbs of fresh. Also used olive oil in place of the vegetable oil. This is close to the green beans I often make, but mine uses bacon and tomato. I guess that wouldn't be very vegetarian though eh? Made and Reviewed for Veg*N Swap 7 - Thanks! :)
This is a nice out-of-the-ordinary side dish that goes together quickly. I wish the recipe stated whether to use fresh or dried basil. I used 2 t. fresh, then added another 2 t. hoping for more basil presence, which I didn't get. Next time I will add a little more or used dried, and also cut down on the onion amount a bit. Loved the kick from the Rotel tomatoes though! We all enjoyed these beans and they were quite nice with Black Bean Pie. Made for Vegan Swap 2 (9/08).