Mediterranean Green Beans
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Meal type | Appetizer, Side Dish |
| From magazine | Cook's Illustrated |
A rich tomato sauce livens up these green beans. Perfect as a healthy side dish or appetizer. Serve warm or at room temperature.
Ingredients
- ¼ Cup olive oil
- ½ Medium onion, finely diced
- 4 Cloves garlic, minced
- 2 Cups water
- ½ Teaspoon baking soda
- ½ Teaspoon cayenne pepper
- 1-½ Pounds green beans, trimmed and cut into 3-inch pieces
- 2 Tablespoons tomato paste
- 1- 14.5 ounce can diced tomatoes (I prefer petite diced)
- 1 Teaspoon kosher salt
- ½ Teaspoon pepper
Note
This recipe for Mediterranean green beans is slightly adapted from one I found on Cook's Illustrated. The baking soda will help to tenderize the green beans. My big tip would be to make sure the green beans don't overcook -- they are finished once they reach the firm/tender stage.
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Heat olive oil in a large skillet (or Dutch oven) over medium-high heat Saute onions for about 2-3 minutes Add garlic and continue cooking for another minute Add water, baking soda, cayenne pepper and green beans Bring to a simmer and cook for about 6 minutes Stir in tomato paste, diced tomatoes, salt and pepper Cover and cook over low heat until green beans are fork-tender (start checking after 10 minutes) | |
