Braised Green Beans With Tomatoes
photo by Boomette
- Ready In:
- 1hr 20mins
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup onion, finely chopped
- 1⁄3 cup celery, finely chopped
- 1⁄3 cup carrot, finely chopped
- 2 lbs frozen green beans, not thawed
- 14 ounces canned diced tomatoes, drained
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup fresh parsley, chopped
- Heat the oil in large pot or Dutch oven over medium heat.
- Add the onions, celery and carrots and saute, stirring often, until the vegetables are tender, about 4 minutes.
- Add the green beans, tomatoes, salt and pepper.
- Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55-65 minutes.
- Stir in the parsley and season with additional salt and pepper, if desired.
Questions & Replies
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Excellent and simple. I have made this recipe dozens of times but without the celery and carrot. Sometimes I do use a couple of cloves of garlic, too. One thing that I truly love about this recipe is that it does not need a lot of active time - that is why I often use it for dinner parties - I have a lot of other things to do before serving the dinner. I have used both large and small tomatoes in this and prefer the smaller tomatoes which also do not need to be cut. Thanks for posting, Lainey6605, this is truly a keeper.
What a fabulous recipe to dress up the "regular old" frozen green beans. As the prior reviewer said, "it's full of flavor despite the absesnce of garlic and spices." This recipe is awesome; the three of us wolfed down the entire 2 pounds of beans, along with the other ingredients. It's fresh tasting, and so much better than having just green beans. This is a winner in our family, and the colors will look nice serving it at the holidays. Thanks, Lainey!
Everyone loved this! Raves from a group that demands its beans be crispy! This is reminiscent of a dish I ate years ago at Dookie Chase in NOLA and always wanted to find a recipe for...It's full of flavor despite the absence of garlic and spice. The long braise results in really flavorful beans and the brunoise and tomato result in a wonderful rich broth. So glad I made the full two pounds of beans! Thanks, Lainey.
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I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!