Green Beans Braised with Tomato
You can make this dish using preserved beans and tomatoes from the store, as I did... I had run out of green veg, but had jars of green beans and jars of tomatoes in the store. It is delicious and even better the next day. So a great dish to make ahead of time.
Category:
Side Dish
Keyword:
Beans, Green Beans, Tomato Sauce, Tomatoes
Ingredients
- 400 g crushed tomatoes
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 1 tsp olive oil
- 250 g green beans (see notes) trimmed and cut into 2 cm pieces
- 2 tbsp fresh basil chopped
- 1/2 tsp sugar
- Salt
- Freshly ground black pepper
Instructions
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Heat the oil in a heavy based (preferably non-stick) pan.
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Add the shallot and garlic and cook for 2-3 minutes until softenend.
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Add the crushed tomatoes and continue to cook for approximately 10 minutes, until some of the juices have evaporated, stirring frequently.
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Add sugar and season to taste with salt, pepper.
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Bring a large saucepan of salted water to the boil and add the beans. Cook until just tender.
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Drain the beans and add to the tomato mixture along with the basil.
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Continue to cook for another 2 minutes.
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Can be served hot or at room temperature.
Notes
- You can use more tender green beans whole, or larger green beans cut up. I often make this with the excess of Purple King from the garden.
- You can use fresh or canned tomatoes. If using fresh tomatoes, make sure you peel them.
- Delicious side for grilled meats.
- Family members have been seen reaching for some crusty bread to mop up the sauce!
- I like to make up a big batch during the summer when there is a glut of tomatoes and beans from my garden. I then pressure can and store it for use during the cooler months.
