Serves 6
71 cal · 31 min
Green Beans with Tomatoes and Basil
Recipe GLPR4772f4ecbfe93c
A fresh and vibrant vegetable side dish featuring tender green beans tossed with a light, aromatic tomato and herb sauce. The beans are blanched until crisp-tender, then combined with sautéed onions, drained canned tomatoes, and fragrant fresh basil and parsley. This simple yet flavorful dish is perfect alongside grilled meats or roasted chicken, offering a bright burst of garden flavors in every bite.
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Ingredients
6 cups Green beans, trimmed
1 tablespoon Olive oil
1 medium Yellow onion, finely diced
14½ ounces Canned tomatoes, low-sodium, drained and chopped
1 tablespoon Fresh basil, chopped (or 1/2 teaspoon dried)
1 tablespoon Fresh parsley, chopped (or 1/2 teaspoon dried)
Salt and black pepper, to taste
Directions
Wash your hands thoroughly with soap and warm water. Trim the stem ends from the green beans and rinse them under cold water.
Fill a large saucepan with water and bring to a boil over high heat. Add the trimmed green beans and cook for 5 minutes, until they are tender but still crisp.
Drain the green beans in a colander and immediately rinse them under cold running water to stop the cooking process. Set aside.
In a large frying pan or skillet, heat the olive oil over medium heat until it shimmers.
Add the diced onion to the hot oil and cook, stirring occasionally, for 2 to 3 minutes until the onion becomes soft and translucent.
Stir in the drained and chopped tomatoes, fresh basil, and fresh parsley. Cook for 3 minutes, stirring gently, to meld the flavors and heat the tomato mixture through.
Add the blanched green beans to the pan and toss gently to coat them with the tomato and herb sauce. Cook for 5 to 6 minutes, stirring occasionally, until the beans are heated through and the flavors are well combined.
Taste the dish and season with salt and black pepper as desired. Serve warm.
