Serves 4
70 cal · 40 min
Louisiana Green Beans
Recipe GLPR29f66245c7e6d2
A classic Louisiana-style side dish featuring tender green beans combined with sautéed onions, bell peppers, and celery in a light tomato base. This flavorful vegetable medley brings authentic Southern comfort to your table.
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Ingredients
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cans (14.5 ounces each) low-sodium green beans, drained
1 can (14.5 ounces) low-sodium diced tomatoes
Directions
Wash your hands thoroughly with soap and warm water. Peel the onion and chop it into small, even pieces. Chop the green bell pepper and celery into bite-sized pieces, discarding seeds and tough stems.
Place the drained green beans in a saucepan and add just enough water to cover them. Bring to a boil over medium-high heat, then reduce to low heat and simmer until the green beans are tender, about 5-7 minutes. Drain and set aside.
Heat a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery to the skillet and cook, stirring occasionally, until the vegetables begin to soften, about 4-5 minutes.
Add the tender green beans and the can of diced tomatoes (with their juice) to the skillet with the sautéed vegetables. Stir well to combine all ingredients.
Reduce heat to medium and continue cooking for about 15 minutes, stirring occasionally, until the celery is completely tender and the entire mixture is heated through. The vegetables should be soft and the flavors well blended.
Taste and adjust seasoning as desired. Serve warm as a side dish alongside your favorite main course.
