Sauteed Green Beans with Tomatoes
The classic, comforting combination of Green Beans and Tomatoes is taken to the next level with a garnish of Parmesan cheese crisps for a satisfying crunch.
Sauteed Green Beans and Tomatoes
Many cultures in the Mediterranean and Middle East serve a version of stewed or braised green beans with tomatoes. It’s a comforting, homestyle dish that is a great addition to Sunday dinner or a holiday meal.
With it’s vibrant colors and bold but familiar flavors, this Green Beans and Tomatoes recipe is amazing as-is, but I’ve taken it to the next level by crumbling Parmesan cheese crisps over the dish as a final garnish. It adds a satisfying crunch!
Why you’ll love sauteed Green Beans and Tomatoes
- The sweetness of the tomatoes balances perfectly with the green beans, creating a dish with familiar flavors that perhaps even picky eaters will love.
- It pairs well with a wide variety of main courses, from grilled meats to roasted chicken to vegetarian entrees.
- The crispy cheese fricos add a textural contrast and a salty, rich flavor that keep things interesting.
Ingredients for Garlic Parmesan Green Beans
- green beans – fresh green beans are the main component of this dish.
- unsalted butter – for sauteeing the garlic and onion.
- yellow onion – adds a aromatic sweetness as a base flavor for the sauce.
- garlic – enhances the depth of flavor.
- paprika – adds color and depth of flavor.
- red pepper flakes – adds a hint of spiciness and complexity to balance the sweet tomatoes.
- diced tomatoes – we’ll be using a can of diced tomatoes and their juice to make the sauce that will coat the beans.
- tomato sauce – a small can of pureed tomato sauce thickens the sauce.
- salt and pepper – seasons the garlic Parmesan green beans.
- Parmesan cheese crisps – this garnish adds a crunchy texture and salty, cheesy flavor. I usually just buy a bag of Parm Crisps or Whisps brand cheese crisps, but it’s also incredibly easy to make homemade cheese fricos if you’re in the mood for that.
How to make Garlic Parmesan Green Beans
1. AROMATICS. Cook the onion in butter in a large Dutch oven until it’s golden brown. Stir in the garlic, paprika and red pepper flakes and cook briefly.
2. TOMATOES. Add the diced tomatoes and their juice, tomato sauce and the salt and pepper. Bring this mixture to a boil.
3. BEANS. Stir in the green beans, then cover the pot and reduce the heat.
4. SIMMER. Cook for 40 minutes or until the beans are very tender.
5. GARNISH. Transfer the beans to a serving platter and garnish with roughly crumbled cheese crisps.
How to Saute Green Beans with Tomatoes
If you’d like this dish to come together a bit faster, or you prefer crisper green beans as opposed to softer ones, you can simply saute the green beans until they are tender-crisp, then stir in the tomatoes, tomato sauce, salt and pepper and serve at this step.
The beans won’t be as soft as if they were covered and simmered, but if you’d like crisper green beans, this is the way to go.
How long to Saute Green Beans and Tomatoes
If you’d like to saute the green beans instead of cover and stew them, add the beans to the skillet at the same time you add the onions (Step 1 in the recipe card below).
Saute for 8 to 10 minutes or until beans are tender-crisp. You can also add a splash of water to the skillet towards the end of cooking time to soften the beans a little bit more.
When the beans are cooked to your liking, add the rest of the ingredients to the skillet and simmer until the tomato sauce is slightly thickened.
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Garlic Parmesan Green Beans Home Chef Tips
- Trim your green beans before using them by snapping off the ends with your fingers, or simply cutting the ends off with a knife.
- If you prefer a milder dish, you can reduce or omit the red pepper flakes in this green beans and tomato recipe.
- If you enjoy more heat, feel free to increase the amount of red pepper flakes or add a pinch of cayenne pepper for an extra kick.
How to store Parmesan Green Beans
To store leftover sauteed green beans and tomatoes, allow them to cool to room temperature. Then, transfer them to an airtight container and refrigerate up to 3 days.
How to reheat this Sauteed Green Beans and Tomato Recipe
To reheat, microwave the green beans and tomatoes for 1 to 2 minutes or until heated through. Or, warm them in a skillet over medium heat, with a touch of water, until hot.
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Sauteed Green Beans and Tomato Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 can diced tomatoes and their juice 14.5 ounces
- 1 can tomato sauce 8 ounces
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ pounds green beans ends trimmed
- ½ cup Parmesan cheese crisps
Instructions
- In large Dutch oven, heat butter over medium heat. Add onion and cook 6 to 8 minutes or until golden brown, stirring frequently.
- Stir in garlic, paprika and red pepper flakes and cook 30 seconds, stirring constantly.
- Stir in diced tomatoes and their juice, tomato sauce, salt and pepper. Heat mixture to boiling over medium-high heat.
- Stir in green beans, then cover pot and reduce heat to medium-low.
- Cook 40 minutes or until beans are very tender.
- Transfer beans to platter and garnish with roughly crumbled Parmesan cheese crisps. Serve immediately.
Notes
- Trim your green beans before using them by snapping off the ends with your fingers, or simply cutting the ends off with a knife.
- If you prefer a milder dish, you can reduce or omit the red pepper flakes in this green beans and tomato recipe.
- If you enjoy more heat, feel free to increase the amount of red pepper flakes or add a pinch of cayenne pepper for an extra kick.
