A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a health green bean dish that will kick that green bean casserol with the canned soup perminately off the table.
The lowly green beans are grossly misunderstood and underestimated. Probably because it is usually cooked into mush. When cooked properly, it is juice and tender.
Inspired by a Trisha Yearwood recipe on her show and foodnetwork.com. I simplified a little but not much. But it is a really versatile idea and you could use this with lots of different veggies, just adjust some cooking times.
Rating:
A nice side dish.
Notes: the following day, I sauteed some chicken cut into small cubes to add to this and it make a great complete meal and would be excellent on some rice.
Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush 2 cloves of garlic. Grate one medium carrots. Dice one medium onion.
Heat 2 t oil over medium high heat. When hot add onion, garlic and red pepper. Cook until tender and onion clearing some. About 7 minutes.
Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, 1 t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes.
Add the beans, 1/2 t salt and 1/4 t pepper.
Continue to simmer until beans are tender. About 30 minutes more.
- 1 pound green beans
- 1 medium onion
- 1 medium carrots grated
- 1 red pepper diced 1/2 inch
- 2 garlic cloves
- 1 – 15 oz can dice tomatoes (or 2-3 fresh)
- 1 – 10.5 oz RoTel
- 1/3 cup ketchup
- 1/2 t salt
- 1/4 t pepper
- 1 t dry basil
Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 8 serving
Updated
July 30 2013
Dan Mikesell
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