Green Beans with Tomatoes

As summer rolls around, I find myself drawn to the bright colors and fresh flavors of seasonal produce. That’s when I whip up my favorite side dish, Green Beans with Tomatoes. This recipe is not just a dish; it’s a celebration of simplicity, showcasing the vibrant essence of fresh green beans and juicy tomatoes. I still remember the first time I made this for a family gathering, the colors popping against the white serving dish, and the aroma wafting through the air as it cooked. Everyone was intrigued, and I couldn’t wait to share a taste. It’s a dish that’s perfect for warm evenings, whether you’re serving it at a backyard barbecue or a cozy family dinner. The blend of flavors will make your taste buds dance, and trust me, it’s incredibly easy to prepare.

Ingredients Overview for Green Beans with Tomatoes

The ingredients for Green Beans with Tomatoes are simple yet impactful. Each element plays a crucial role in creating a dish that is not only tasty but also visually appealing. The key players here are the fresh green beans and tomatoes, which provide the foundation of flavors. When combined with aromatic garlic, olive oil, and a few other ingredients, you have a delightful dish ready in no time!

• 1 lb. fresh green beans, ends trimmed: The star of the dish, these beans are packed with nutrients and provide a delightful crunch.
• 2 tsp. finely minced fresh garlic: Adds a fragrant punch to the dish, elevating the overall flavor.
• 1 T olive oil: A heart-healthy fat that helps to sauté the garlic and coat the beans perfectly.
• one 14.5 oz. can petite diced tomatoes: These add a juicy sweetness and a beautiful color to the dish.
• 8 Kalamata olives, coarsely chopped: These olives contribute a briny depth that pairs wonderfully with the other flavors.
• 2 T capers: A burst of flavor that adds a unique tanginess to the dish.
• Salt and fresh ground black pepper to taste: Essential for seasoning and enhancing all the flavors.

Green Beans with Tomatoes Instructions

Preparing Green Beans with Tomatoes is a breeze, and I relish every step of the process. It’s all about bringing those fresh ingredients together to create something delightful. Here’s how I do it:

1. Begin by trimming or cutting the ends from the green beans. I find it easiest to gather a handful, let them fall onto a cutting board to align the ends, and then trim them all at once. It saves time and keeps things neat.
2. Next, coarsely chop the Kalamata olives and finely mince the garlic. This preparation will ensure that flavors are evenly distributed throughout the dish.
3. Heat the olive oil in a heavy skillet over medium heat. Once hot, add the minced garlic and cook for about one minute, just until it becomes fragrant and slightly golden.
4. Now it’s time to add the green beans to the skillet. Stir them around to ensure that each bean is coated with the hot oil and aromatic garlic.
5. Then, pour in the canned tomatoes along with their juice, the chopped Kalamata olives, capers, and two tablespoons of water. Stir well to combine everything.
6. Reduce the heat to low, cover the pan, and let it simmer for about twenty minutes. During this time, the green beans will soften and absorb the delicious flavors.
7. Check the green beans after twenty minutes; they should be just starting to get tender. If you’re using larger beans, they might require a bit more time. I like to stir occasionally to ensure even cooking.
8. When the green beans are nearly tender, remove the lid and increase the heat back to medium. Cook until any remaining liquid evaporates, which should take only a minute or two.
9. Finally, season the dish with salt and freshly ground black pepper to taste. Serve hot, and enjoy the vibrant flavors!

Expert Tips about Green Beans with Tomatoes

Here are some expert tips to help you make the most out of your Green Beans with Tomatoes experience. These pointers will elevate your dish and ensure it turns out perfectly every time.

• Storage: Store any leftovers in an airtight container in the refrigerator. They should stay fresh for about three days.
• Freezing: You can freeze this dish, but the texture of the green beans may change. If you plan to freeze it, undercook the beans slightly before freezing.
• Pairing: This dish pairs wonderfully with grilled fish or roasted chicken. It makes an excellent complement to any light summer meal.
• Variations: Feel free to add other vegetables, such as chopped bell peppers or zucchini, to diversify the flavors and textures.
• Serving Temperature: This dish can be served warm or at room temperature, making it versatile for gatherings.

What to Serve With Green Beans with Tomatoes

When it comes to serving Green Beans with Tomatoes, the options are endless. Here are some delightful pairings and occasions:

• Grilled Proteins: Pair this dish with grilled chicken or fish for a healthy, balanced meal.
• Summer Barbecues: It’s perfect for outdoor gatherings in warm weather. Guests will love the fresh flavors!
• Picnics: This dish can be enjoyed cold or at room temperature, making it ideal for summer picnics.
• Easy Weeknight Dinners: Whip this up as a quick side to any weeknight dinner, keeping your meal simple yet delicious.
• Vegetarian Delight: It can stand alone as a vegetarian main dish for those meatless nights.
• Seasonal Events: Serve it during harvest festivals or holiday gatherings to celebrate seasonal produce.

FAQ

Conclusion

This Green Beans with Tomatoes recipe is a celebration of fresh flavors and simplicity. It’s an ideal dish for any occasion, whether you’re hosting a summer barbecue or just enjoying dinner at home. I encourage you to try making it—your taste buds will thank you for bringing such a delightful dish to your table!

Green Beans with Tomatoes

The ultimate summer side dish, Green Beans with Tomatoes combines fresh flavors and vibrant colors. This easy, healthy recipe is perfect for any occasion, making it a must-try for your next meal!

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Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb. fresh green beans ends trimmed
• 2 tsp. finely minced fresh garlic
• 1 T olive oil
• 14.5 oz. can petite diced tomatoes
• 8 Kalamata olives coarsely chopped
• 2 T capers
• salt and fresh ground black pepper to taste

Equipment

• Cutting Board
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Chef's Knife

Method

 

1. Trim or cut ends from green beans. I do this by standing up a handful of beans, letting them fall down to the cutting board so ends are lined up, then trimming across the end with a knife; repeat with the other end.
2. Coarsely chop the Kalamata olives and mince the garlic.
3. Heat olive oil in a heavy skillet with a lid, using medium heat. Add the minced garlic and cook about 1 minute, just until the garlic is getting fragrant.
4. Add the green beans and stir until beans are all coated with the hot oil.
5. Add the canned tomatoes with juice, chopped Kalamata olives, capers, and 2 T water.
6. Reduce heat to low, cover the pan, and simmer for about 20 minutes, or until beans are just starting to get tender. I checked them and stirred a few times. If you have bigger beans, they will take a little longer to cook.
7. When beans are barely tender, remove lid, raise heat to medium, and cook until any remaining liquid is evaporated, probably not longer than a minute or two.
8. Season beans with salt and fresh ground black pepper to taste, and serve hot.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator. They should stay fresh for about three days.
• Freezing: You can freeze this dish, but the texture of the green beans may change. If you plan to freeze it, undercook the beans slightly before freezing.
• Pairing: This dish pairs wonderfully with grilled fish or roasted chicken.
• Variations: Feel free to add other vegetables, such as chopped bell peppers or zucchini.
• Serving Temperature: This dish can be served warm or at room temperature.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.