Best Green Beans And Stewed Tomatoes Recipes

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES

Steps:

• Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
• Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

GREEN BEANS AND STEWED TOMATOES

Steps:

• In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.

STEWED GREEN BEANS AND TOMATOES WITH TRAHANA

Steps:

• Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
• Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).