A delicious vegetable side dish that is as simple as it is healthy. Combine tomatoes with green beans and some other good stuff and you have a healthy green bean dish that will kick that green bean casserole with the canned soup permanently off the table.
The lowly green beans are grossly misunderstood and underestimated. Probably because it is usually cooked into mush. When properly prepared, it is juice and tender.
Inspired by a Trisha Yearwood recipe on her show and foodnetwork.com. I simplified a little but not much. But it is a versatile idea, and you could use this with lots of different veggies, just adjust some cooking times.
Notes: the following day, I sauteed some chicken cut into small cubes to add to this, and it makes a great complete meal and would be excellent with some rice.
Start by prepping veggies. Clean 1 pound of fresh green beans and cut into 1 inch pieces. Dice one red pepper. Mince or crush two cloves of garlic. Grate one medium carrots. Dice one medium onion.
Heat two t oil over medium-high heat. When hot add onion, garlic, and red pepper. Cook until tender and onion clearing some. About 7 minutes.
Add 1 – 15 oz can diced tomatoes (you could use 2-3 diced fresh tomatoes if you have them), one can of RoTel, the grated carrot, one t dry basil and 1/3 cup ketchup. Decrease heat to medium and simmer for 10 minutes.
Add the beans, 1/2 t salt and 1/4 t pepper.
Continue to simmer until beans are tender. About 30 minutes more.
July 3, 2016