Mmmm… Green beans. Beloved by all (seriously, who doesn’t love em?) and filled with both vegan protein and nutrients, they are an all time winner! This dish is super versatile as you can make it spicy or mild, have as a main or a side dish and it tastes great both hot and cold.
Tomato Stewed Green Beans
Serves 4 as a main, about 1 h
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 big onion, finely chopped
- 2 handfuls of fresh green beans
- 1 stalk celery, finely chopped
- 1 can of diced tomatoes or 3-4 large fresh tomatoes, diced (or do like me and use a big pint of cocktail tomatoes + 1 can)
- 1 tablespoon tomato paste or ketchup
- 2 cloves of garlic, sliced or chopped
- Salt
- Pepper
Make it like this:
- Heat the olive oil in a pan and cook the chopped onion until soft, for about 3-5 min.
- Clip the tips of the green beans before adding them to the onion. Cook and stir until they slightly change color. This will take approximately 8-10 minutes.
- Add the tomatoes, the tomato paste, celery and the garlic. Let it cook for about 10 minutes of medium heat.
- Toss in a little bit of water, say about 1 dl or so.
- Salt and pepper to taste.
- Cook on low until the beans are soft. You may need to add more water as it keeps cooking. Check on the dish every 8-10 minutes and stir periodically. This should take 35-45 minutes.
- Serve hot with rice, pasta or mashed potatoes or why not cold by itself as a side dish.
