Green Beans In Tomato Salsa Recipes

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GREEN BEANS IN TOMATO SAUCE



Green Beans in Tomato Sauce image

I had these beans at a dinner party. I'm so glad the hostess was willing to share the recipe. A very unique and different way to serve fresh green beans.

Provided by Patti Terranova

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
1 (14.5 ounce) can diced tomatoes including juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 pinch white sugar, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil
1 clove garlic, chopped

Steps:

  • Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
  • In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 10.5 g, Fat 7 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 103.5 mg, Sugar 3.6 g

GREEN BEANS AND TOMATOES



Green Beans and Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 7

8 slices bacon (not thick-cut), cut into 1-inch pieces
1 large onion, chopped
2 pounds green beans, trimmed
Three 14.5-ounce cans whole tomatoes with juice
Salt and black pepper
Salt and black pepper
Cayenne pepper

Steps:

  • Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
  • Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
  • Cover the pot, reduce the heat to low and simmer for 1 hour.

GREEN BEANS IN TOMATO SALSA



Green Beans in Tomato Salsa image

My mum came up with this dish. It was supposed to make vegetables taste better when I was a kid. I think it worked!

Provided by Susie T

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 clove garlic, crushed
1 kg fresh green beans
1 can diced peeled tomatoes
1/2 onion, chopped
2 tablespoons tomato paste
salt and pepper

Steps:

  • Heat oil in a non-stick and add garlic and onion.
  • Cook until soft.
  • Wash and prepare beans and add to the pan and cook for a further 3 minutes.
  • Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.

Nutrition Facts : Calories 134.3, Fat 3.9, SaturatedFat 0.6, Sodium 82.8, Carbohydrate 23.9, Fiber 10, Sugar 7, Protein 5.7

GREEN BEANS WITH TOMATOES



Green Beans with Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 slices bacon, diced very small
1 large onion, diced very small
2 pounds green beans, trimmed and halved
1 mounded tablespoon tomato paste
Three 14.5-ounce cans whole tomatoes
Kosher salt and freshly ground black pepper
Cayenne pepper, as needed

Steps:

  • Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
  • Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

GREEN BEANS WITH TOMATO SALSA



Green Beans With Tomato Salsa image

This sounds like a lovely accompaniment to grilled meat or chicken. Don't be put off by the long prep time--all you have to do is mix the ingredients for the salsa and let them stand for 30 minutes. Then cook the green beans, mix everything together, and you're done! I found this recipe on the Good Housekeeping website.

Provided by CorriePDX

Categories     Vegetable

Time 38m

Yield 8 serving(s)

Number Of Ingredients 8

6 large plum tomatoes, seeded and chopped (should be very ripe)
2 tablespoons minced red onions
2 tablespoons fresh lemon juice
1 tablespoon minced jalapeno pepper
1 tablespoon extra virgin olive oil
1/2 teaspoon dried mint
1 1/2 teaspoons salt
2 lbs green beans, trimmed

Steps:

  • First prepare salsa: In medium bowl, stir tomatoes, onion, lemon juice, jalapeño, oil, mint, and 1/2 teaspoon salt until combined. Let salsa stand at room temperature at least 30 minutes or up to 1 hour to blend flavors. Makes about 2 1/2 cups salsa.
  • In 5- to 6-quart Dutch oven or saucepot, heat 1 inch water and remaining 1 teaspoon salt to boiling over high heat. Add beans and cook, uncovered, 8 to 10 minutes or until tender-crisp, stirring occasionally. Drain beans well.
  • To serve, transfer beans to large platter or serving dish; spoon salsa over beans.

Nutrition Facts : Calories 60.8, Fat 1.9, SaturatedFat 0.3, Sodium 445.4, Carbohydrate 10.6, Fiber 4.5, Sugar 3, Protein 2.5

GREEN TOMATO SALSA



Green Tomato Salsa image

I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. -Vanessa Moon, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 30m

Yield 6 cups.

Number Of Ingredients 13

1 medium green pepper
1 serrano pepper
5 medium green tomatoes or 5 large tomatillos, husked
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup lime juice
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3 tablespoons fresh cilantro leaves
1 medium ripe avocado, peeled, pitted and quartered
Tortilla chips

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes., Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl., Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic., Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.

Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SPANISH GREEN BEANS AND TOMATOES



Spanish Green Beans and Tomatoes image

A traditional Spanish side dish that I've served on holidays for many years. But it's a simple, tasty dish anytime!

Provided by jed

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, crushed
2 pounds fresh green beans, cut into 1-inch lengths
3 cups canned diced tomatoes with their juice
1 tablespoon chopped fresh chives
3 tablespoons pine nuts
2 tablespoons lemon juice
1 bay leaf
salt and pepper, to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
  • Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 139 calories, Carbohydrate 16.2 g, Fat 6.9 g, Fiber 6.4 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 199.6 mg, Sugar 5.4 g

GREEN BEANS WITH TOMATOES



Green Beans with Tomatoes image

Simple and wholesome, this warm side dish can be easily matched with any main course.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon olive oil
1 medium onion, halved and thinly sliced
1/2 teaspoon dried oregano
1 can (14.5 ounces) whole peeled tomatoes in puree
1 pound green beans, trimmed
Coarse salt and ground pepper

Steps:

  • In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
  • To skillet, add tomatoes and their puree, breaking up tomatoeswith a spoon or your fingers; stir to combine. Add green beans, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.

Nutrition Facts : Calories 99 g, Fat 4 g, Fiber 5 g, Protein 3 g

GREEN BEANS AND TOMATOES



Green Beans and Tomatoes image

Provided by Mark Bittman

Categories     weekday, appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
2 pounds green beans, washed and trimmed
2 pints cherry or grape tomatoes, washed
Salt and black pepper

Steps:

  • Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low, and cover. Cook about an hour, stirring occasionally, until beans are very tender.
  • Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams

GREEN BEANS WITH TOMATO SAUCE



Green Beans with Tomato Sauce image

As an alternative to green bean casserole, serve up a saucy Italian side dish sporting festive red and green colors. Also try this sauce with asparagus, broccoli or Brussels sprouts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

2 pounds fresh green beans, trimmed and cut in half
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place green beans in a steamer basket. Place basket in a large saucepan over 1 in. of water; bring to a boil. Steam, covered, 8-10 minutes or until crisp-tender. Transfer to a serving bowl., Meanwhile, in a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Drizzle over beans.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein.

WHITE BEAN, GARLIC, AND TOMATO SALSA



White Bean, Garlic, and Tomato Salsa image

Categories     Condiment/Spread     Blender     Food Processor     Bean     Garlic     Herb     Tomato     Appetizer     Side     Picnic     Low Fat     Basil     Legume     Summer     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

1 head garlic
a 16-ounce can small white beans such as navy
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400°F.
  • Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
  • Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic. Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture. Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine. Season salsa with salt and pepper. Salsa may be made 1 hour ahead and chilled, covered.

PASTA WITH SALSA CRUDO AND GREEN BEANS



Pasta With Salsa Crudo and Green Beans image

You can make this uncooked grated tomato sauce while you're waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

3/4 pound ripe, locally grown tomatoes
1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
Salt
freshly ground pepper to taste
1 teaspoon balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound orecchiette, penne, farfalle or fusilli
2 tablespoons slivered basil leaves
1/4 cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving

Steps:

  • Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
  • When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
  • Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #side-dishes     #vegetables     #easy     #dinner-party     #kid-friendly     #low-fat     #vegetarian     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #equipment

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