Green Beans with Tomatoes Recipe
Fresh green beans with tomatoes sautéed in herbs and garlic, ready to go in under 15 minutes.
Servings: 4 servings
Calories: 81kcal
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
How to Store & Reheat these Green Beans with Tomatoes
- 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
Calories: 81kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 447mg | Potassium: 347mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg