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
- 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
- Freshly ground black pepper
Heat the oil in a heavy based (preferably non-stick) pan.
Add the shallot and garlic and cook for 2-3 minutes until softenend.
Add the crushed tomatoes and continue to cook for approximately 10 minutes, until some of the juices have evaporated, stirring frequently.
Add sugar and season to taste with salt, pepper.
Bring a large saucepan of salted water to the boil and add the beans. Cook until just tender.
Drain the beans and add to the tomato mixture along with the basil.
Continue to cook for another 2 minutes.
Can be served hot or at room temperature.
- 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.