Cooked in a delicious tomato sauce, stewed green beans are a classic side dish and one of the most simple recipes to make at home.
Simple recipes can still be delicious and keep you coming back to them again and again. Today’s recipe is inspired by a love for simplicity as well as two of my favorite foods: Greek and Lebanese. Stewed Green Beans are a classic side dish and one of the most simple recipes to make at home. And when I say simple, I mean only 5 ingredients that are affordable and easily accessible from any grocery store. Plus, this side is low calorie, bursting in flavor, and full of nutrients. Not to mention it’s friendly with all of the different diets you could encounter: vegan, vegetarian, and gluten free. It’s a win all around!
Ingredients
- Green beans: Full of vitamin C and antioxidants, green beans have a mild, grassy taste and crunchy texture that cooks to be soft and tender.
- Onion: I use a white onion for a mild, somewhat sweet oniony taste. But a yellow onion would work just as well.
- Diced tomatoes: Paired with the sauce, it adds acidity and texture to the dish.
- Tomato sauce: Along with the diced tomatoes, it simmers down to make a robust, semi-sweet and acidic sauce for the beans. For those outside of the US, you can use tomato paste and some water.
- Olive oil: Adds subtle flavor and smoothness to the sauce.
How to Make Stewed Green Beans
Start your steamed green beans by washing and trimming your green beans and dicing your onion.
Then toss the beans and onion into a sauce pot.
Pour the tomato sauce over the top.
Followed by the diced tomatoes.
Drizzle over the olive oil.
And finish by seasoning with some kosher salt and pepper to taste.
Stir it all together until fully combined, then bring to a boil. Once boiling, lower heat to a simmer and let stew for around 30 minutes.
Once beans are soft and tender, serve garnished with fresh herbs, and enjoy your Stewed Green Beans!
Frequently Asked Questions:
Should you blanch green beans before cooking?
No, it isn’t necessary to blanch green beans before cooking, although you could if that’s what you’re used to doing!
What flavors go well with green beans?
Garlic is a go-to of mine, along with onion, basil, parsley, and oregano. But your classic salt and black pepper are all great spices to use with green beans.
Can I use canned green beans?
Canned green beans could be used, but I wouldn’t recommend it. The tomato sauce wouldn’t come together in the shorter time that the canned beans would need to be cooked. Or if you let the sauce simmer, the green beans would be overcooked.
Complimentary Main Dishes
- Baked Kibbeh
- Beef Shawarma
- Italian Chicken Pasta with Artichokes
- Beef Bolognese
- Garlic and Dill Roasted Salmon
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you want to try something different than your usual steamed vegetables, then give my Stewed Green Beans a try!
Your fork is waiting.
Stewed Green Beans
Ingredients
- 1 pound green beans (cut in 2 in pieces)
- 1 medium onion (diced)
- 14 ounces diced tomatoes
- 14 ounces tomato sauce
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Add all ingredients to a large sauce pot and bring to a boil.
- Reduce heat to low and simmer, with the lid, for 30-45 minutes.