Green Beans with Tomatoes and Basil
Never waste your surplus fresh green beans again. This vegetable side dish will get even the pickiest of eaters to eat their veggies.
Number of servings: 6
Serving Size: 1/6 of prepared recipe
1 pound fresh green beans, snipped
1 tablespoon oil
1 small onion, finely chopped
1 14-ounce can chopped tomatoes, drained
1 tablespoon fresh or 1/2 teaspoon dried basil
1 1/2 teaspoon dried parsley
Optional: Salt and pepper to taste
Time needed: 15 minutes preparation; 20 minutes cook time
- Cook beans in a large saucepan of boiling water for 5 minutes; beans will still be crisp. Drain and rinse under cold running water. Set aside.
- In a large frying pan, heat oil over medium heat. Add onion and cook 2-3 minutes until softened.
- Add tomatoes, basil, and parsley. Cook 3 minutes to heat and combine flavors.
- Stir beans into pan and cook 5-6 minutes. Season with salt and pepper to taste.
|Total Fat:||3 g|
|Saturated Fat:||0 g|
|Total Carbohydrate:||9 g|
|Dietary Fiber:||3 g|
Allergens: None noted
Tips and variations
Substitute 1 tablespoon fresh herbs for the 1/2 teaspoon dried herbs, if you have them on hand.
If you don’t have a full pound of green beans, add other fresh vegetables. Parboil hard vegetables (carrots, broccoli, etc.) until they are crisp.
To boost the flavor, add 1 clove chopped garlic when you saute the onions. Add 1/4 cup chopped black or green olives when you add the beans.
This was adapted from the United States Department of Agriculture's Green Beans with Tomatoes and Basil (no date; What's Cooking? USDA Mixing Bowl).
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