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Green Beans Braised in Tomatoes

By America's Test Kitchen

Published on September 14, 2011

Time

45 minutes

Yield

Serves 4 to 6

Green Beans Braised in Tomatoes

Ingredients

2 tablespoons olive oil 1 small onion, diced2 small cloves garlic, minced1 cup canned chopped tomatoes 1 pound green beans, stem ends snapped offSalt and ground black pepper 2 tablespoons fresh parsley leaves, minced

Before You Begin

This Italian recipe uses a simple tomato sauce flavored with onions and garlic as the braising medium. Add the parsley (or basil) at the end of cooking for extra color.

Instructions

  1. Heat oil in large sauté pan over medium heat. Add onion; cook until softened, about 5 minutes. Add garlic and continue cooking another minute. Add tomatoes; simmer until juices thicken slightly, about 5 minutes.
  2. Add green beans, 1/4 teaspoon salt, and a few grindings of pepper to pan. Stir well, cover, and cook, stirring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes. Stir in parsley and adjust seasonings. Serve immediately.
Green Beans Braised in Tomatoes

Green Beans Braised in Tomatoes

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By America's Test Kitchen
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Time

45 minutes

Yield

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup canned chopped tomatoes
1 pound green beans, stem ends snapped off
Salt and ground black pepper
2 tablespoons fresh parsley leaves, minced

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup canned chopped tomatoes
1 pound green beans, stem ends snapped off
Salt and ground black pepper
2 tablespoons fresh parsley leaves, minced

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup canned chopped tomatoes
1 pound green beans, stem ends snapped off
Salt and ground black pepper
2 tablespoons fresh parsley leaves, minced

Why This Recipe Works

Our recipe for braised green beans allowed us to simultaneously cook the beans and flavor them. We used tomatoes, cream, or broth in our braised green beans recipe as a braising liquid. We found that older, tougher beans in particular benefited from slow cooking in a covered pan. The beans lost some color, but they picked up wonderful flavors from the braising medium.

Before You Begin

This Italian recipe uses a simple tomato sauce flavored with onions and garlic as the braising medium. Add the parsley (or basil) at the end of cooking for extra color.

Instructions

  1. Heat oil in large sauté pan over medium heat. Add onion; cook until softened, about 5 minutes. Add garlic and continue cooking another minute. Add tomatoes; simmer until juices thicken slightly, about 5 minutes.
  2. Add green beans, 1/4 teaspoon salt, and a few grindings of pepper to pan. Stir well, cover, and cook, stirring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes. Stir in parsley and adjust seasonings. Serve immediately.

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Appears In

Magazine

November / December 1996

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