These green beans with tomatoes are it, y’all! They’ve got onions, tomatoes, and a couple of dried herbs sauteed with some garlic. I like to serve them up with meatloaf, fried chicken, and hamburger steak. Really, green beans with tomatoes go with anything!
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How to Make Green Beans with Tomatoes
Step 1: Add olive oil to a large nonstick skillet (with a tight-fitting lid) and heat. Add onions and cook until translucent. Add garlic, oregano, thyme, and cook.
Step 2: Increase the heat and add the green beans, salt, and pepper. Cook briefly.
Step 3: Quickly add the water and close the lid. Let it cook, shaking the pan occasionally, until the water reduces.
Step 4: Uncover the pot, lower the heat, stir in the tomatoes, and cook until they soften and turn jammy. Remove from heat, adjust seasoning, and serve right away!
PRO TIP: Everyone has a green bean preference. Some like them crisp, others like them soft. Try the recipe as written first, then adjust the cook time next time to get the texture you like best.
Green Beans with Tomatoes Recipe
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced (about 2/3 cup)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 pound fresh green beans trimmed
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup water
- 2 small Roma tomatoes diced
Instructions
- Add olive oil to a large nonstick skillet (with a tight-fitting lid) and heat over medium heat. Add onions and cook until translucent, about 4-5 minutes. Add garlic, oregano, and thyme and cook for an additional minute.
- Increase the heat to medium high and add the green beans, salt, and pepper and cook for 1 minute. Quickly add the water and close the lid. Cook for 5-6 minutes, shaking the pan occasionally.
- Once most of the water has cooked down, remove the lid, reduce heat to medium and add the tomatoes. Toss together and cook until the tomatoes cook down and become jammy (but not dry), about 2-3 minutes. Remove from the heat, taste for seasoning, then serve immediately.
Notes
- Fridge: Let the green beans and tomatoes cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a sealed freezer-safe container or bag for up to 2 months. The texture may soften a bit after thawing, but the flavor will still be bomb.
- Reheating: Warm them up on the stovetop over medium heat until heated through, or microwave in short bursts, stirring in between, until hot.
Nutrition
Serving Ideas
- Weeknight Dinner: Serve with meatloaf (my stuffed meatloaf is the bees knees!), chicken and gravy, or smothered steak for an easy, flavorful meal.
- Southern Sunday Supper: Pair your green beans and tomatoes with chicken fried chicken, turkey wings, or pot roast. Add cornbread or mac and cheese to round it out boos.
- Holiday Spread: Goes great with glazed ham, fried turkey, or a prime rib roast. Don’t forget sweet potato casserole and cranberry sauce on the side!
- Vegetarian Plate: If you want a meatless meal, serve these green beans alongside roasted fingerling potatoes, cheesy grits, or Jollof rice (using veggie stock instead of chicken stock).
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yes! Just rinse them under cool water to thaw and pat them dry.
I don’t recommend it for this green beans with tomatoes recipe, boos. They’re usually too soft and can turn to mush once cooked.
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