Green Beans and Tomatoes
Published Aug. 28, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds green beans, trimmed
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, chopped
- 2garlic cloves, minced
- 2cups tomatoes, peeled and chopped, juices retained
- ⅓ cup brown sugar
- ½teaspoon Cajun seasoning
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- ¼teaspoon crushed red pepper
Nutritional analysis per serving (8 servings)
103 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 3 grams protein; 408 milligrams sodium
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
- Step 1
Cut green beans into thirds on the diagonal. Set aside.
- 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.
- Step 3
Add tomatoes with their juices and the brown sugar, and cook until tomatoes are softened, 3 to 5 minutes.
- 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.
- 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.
Private Notes
Comments
Take out the brown sugar and you will have the Greek dish Fasolakia. A sliced potato goes well in this dish.
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.
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.
Ok, so I’m changing the recipe, but this is what I do: First a confit with cherry tomatoes and olive oil in the pan until the tomatoes are a bit jammy. Then the onions and garlic. When the onions and garlic are ready, I add the green beans. (I’m using frozen green beans, cut or haricot vert, whatever. Why not?) Stir in the seasonings (I’m going more Cajun than not) and cover with chicken broth. But mostly I cheat and use chicken goop. The broth usually provides enough salt. Lots of black pepper. Never sugar. Always a small yellow or red potato, sliced fairly thin. Let it cook down until the liquid becomes a sauce—the potato starch gives it all the body it needs. In my house, this is supper.
For those willing to cut time: I used the instant pot. 5 minutes sauté, then I added some water, closed the lid and set the pressure cooker on 0 minutes low. The green beans were perfect
While I'm sure this dish exists in many cuisines, the sugar and the cajun seasoning is a nod to creole cooking... try it with the sugar.