Braised Green Beans with Tomatoes

Course: Vegetable - Side Dish

Cuisine: American / Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 122kcal

Author: Kris Longwell

Braised Green Beans with Tomatoes is a wonderful twist on a familiar vegetable. The ground cinnamon gives a bit of warmth and the cumin and red pepper flakes add an amazing depth of flavor. Perfect for your holiday table or just a simple meal at home.

Print Recipe

Equipment

1 12-inch saucepan (or Dutch oven) with lid

Ingredients

2 tablespoon extra-virgin olive oil
1 yellow onion sliced
2 cloves garlic minced
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes or more, to taste
1½ lbs green beans fresh, ends trimmed
1 14.5 oz can diced tomatoes with their juice
2 teaspoon red wine vinegar
1 teaspoon Kosher salt
½ teaspoon black pepper
¼ cup almonds sliced, toasted, for garnish (optional)

Instructions

Over medium heat, in a large skillet (with lid) or a Dutch oven, warm the olive oil.
Add the onion and saute until soft, about 5 minutes.
Add the garlic and sauté for about 30 seconds.
Stir in the cumin, cinnamon, and red pepper flakes.
Add the green beans and stir them to coat with the spices.
Cook, stirring often, until beans are barely tender, about 4 minutes.
Stir in tomatoes, cover, reduce heat to low, and cook until beans are very tender, about 20 minutes.
Stir in the vinegar and season with salt and pepper. Transfer to a serving bowl and top with almond slices/slivers (if using).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The dish can be made in advance up to braising. 30 minutes before serving, add the tomatoes with juice and then follow the recipe as written.

In a pinch, three (3) 14.5 oz. cans of green beans (drained) can be used in place of fresh. Follow the recipe as written, but remember, beans will be very, very soft (but still delicious).

The entire dish can be made in advance (up to 12 hours), chilled, and then reheated on the stove until heated through and simmering. You may need to add a little vegetable broth or water if the beans are a little dry.

Leftovers will keep for up to 4 days in the fridge and can be frozen for up to 2 months. Reheat on the stove over medium heat.

Nutrition

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