Sauteed Green Beans and Tomato Recipe
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.
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.
Calories: 151kcal, Carbohydrates: 19g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 1166mg, Potassium: 754mg, Fiber: 6g, Sugar: 10g, Vitamin A: 1643IU, Vitamin C: 30mg, Calcium: 187mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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