Stringgreenbeansinchunkytomatosauce Recipes

STRING BEANS AND TOMATOES

Steps:

• In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

GREEN BEANS WITH TOMATOES

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.

STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE

Steps:

• Heat olive oil in large, heavy skillet over medium heat.
• Smash the cloves of garlic and toss them into the pan.
• Cook, shaking the pan, until lightly browned, about 2 minutes.
• Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
• Cover the pan, cook until the beans are tender- about 10 minutes.
• Taste and adjust seasoning to your liking, and serve hot.

GREEN BEANS WITH TOMATO SAUCE

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.

ITALIAN STRING/GREEN BEANS

Steps:

• Wash and trim fresh string beans.
• Add string beans to a pot of boiling water.
• Cook until soft and drain water.
• In large frying pan, heat butter and olive oil over medium heat and add minced garlic.
• Let garlic sautee in butter and oil until a light golden brown and add string beans.
• Stir, coating all the string beans with butter and oil.
• Sprinkle string beans with bread crumbs and stir, coating all of the string beans.
• (If it's a little dry add some more oil) Sprinkle with parmesan cheese, oregano, salt and pepper.
• Serve immediately.

STEAMED YET CRISPY STRING BEANS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
• Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.

CHUNKY SALSA WITH BEANS

Steps:

• Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

STRING BEANS WITH TOMATOES

Steps:

• Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
• Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
• Core tomatoes, and cut into half-inch cubes.
• Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.

GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium high heat.
• Add garlic to pan; saute 30 seconds, stirring constantly.
• Add potato, celery, salt, and beans; saute 1 minute.
• Add 1/4 cup water; cover and cook 5 minutes.
• Add cilantro or parsley, and tomatoes.
• Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
• Stir in pepper.