Green Beans and Tomatoes

By Millie Peartree

Published August 27, 2024

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(99)
Comments
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When two vegetables grow together, they more than likely pair well together, and that’s the case here, with green beans and tomatoes. Tomatoes get a small head start in the pan alongside garlic and onion, and a little tempering sweetness from brown sugar. Then, the green beans are added, to cook down even further. Feel free to use over-ripe tomatoes here. They cook down wonderfully in this easy side dish and are a simple way to add more vegetables to your table.

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Ingredients

Yield:8 servings

  • 2 pounds green beans, trimmed 

  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 garlic cloves, minced

  • 2 cups tomatoes, peeled and chopped, juices retained

  • ⅓ cup brown sugar

  • ½ teaspoon Cajun seasoning

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • ¼ teaspoon crushed red pepper

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

17 grams carbs; 103 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 408 milligrams sodium; 3 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut green beans into thirds on the diagonal. Set aside.

  2. Step 2

    In a large skillet over medium-high, heat olive oil. Add onion and a pinch of salt, and cook until tender, 2 minutes. Add garlic and cook until fragrant, another minute.

  3. Step 3

    Add tomatoes with their juices and the brown sugar, and cook until tomatoes are softened, 3 to 5 minutes.

  4. Step 4

    Add the green beans and just barely cover with water. Bring to a boil, reduce heat to medium, cover and cook until beans reach desired tenderness, stirring occasionally, 8 to 10 minutes.

  5. Step 5

    In the pan, toss with Cajun seasoning, 1 teaspoon salt, ½ teaspoon black pepper and the red pepper. Taste and add salt and pepper as you like. Drain and serve immediately.

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Ratings

5 out of 5
99 user ratings
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Comments

Galifi

Take out the brown sugar and you will have the Greek dish Fasolakia. A sliced potato goes well in this dish.

YiaYia

When I began cooking for myself, I was frustrated by how long the beans took to become tender in this favorite Greek dish. I began making a deconstructed version by steaming the beans separately & adding them to the well sautéed aromatic’s & tomatoes. (The acid in the tomatoes binds the proteins in the beans increasing the time for them to become tender). Yes, it took more pans, but got dinner on the table faster.

Nina

This is a staple in our house, especially now with beans bearing so heavily, But we sometimes incorporate a hot pepper and flavoring is garlic and lemon juice and wouldn't dream of adding sugar. We eat this almost every night in season.

S. T.

Delicious and will absolutely make again. I had CSA green beans and cherry tomatoes to use and I am so glad I chose this recipe. A couple adaptations I made - I added Maftoul (a middle eastern couscous type of grain from Palestine) and chicken broth added at the point before simmering, and simmered 15 minutes; and I couldn’t convince myself to add the sugar.

Kay K.

Just made this again with a can of diced fire roasted tomatoes and a splash of water. So good!

Ian

Way way too sweet. Leave the sugar out entirely

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