Tomato Green Bean Stew Recipes

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LOUBYA BI ZAYT



Loubya Bi Zayt image

Loubya Bi Zayt is a traditional Lebanese stew of tender green beans and a fragrant tomato sauce. A simple, healthy, flavorful side.

Provided by Laurel Perry

Categories     Side

Time 50m

Number Of Ingredients 9

2 tablespoons olive oil
2 yellow onions, diced
1 clove garlic, minced
2 teaspoons Lebanese Seven Spice
Pinch red pepper flakes
1 teaspoon salt
1 lb green beans, trimmed
24oz strained tomatoes
2 teaspoons sugar

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
  • Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
  • Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.

Nutrition Facts : ServingSize 1/6th recipe, Calories 93 calories, Sugar 8g, Sodium 412mg, Fat 5g, SaturatedFat 1g, Carbohydrate 12g, Fiber 3g, Protein 2g, Cholesterol 0mg

GREEN BEANS AND STEWED TOMATOES



Green Beans and Stewed Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 6 servings

Number Of Ingredients 5

1 large bag (18 ounces) whole frozen green beans
1 (14-ounce) can stewed tomatoes
2 scallions, chopped
Extra-virgin olive oil, for drizzling, about 2 teaspoons
Salt and pepper

Steps:

  • In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.

GREEN BEANS STEWED WITH TOMATOES



Green Beans Stewed With Tomatoes image

Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main

Provided by Pamela

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb green beans (can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
2 garlic cloves, crushed
1 teaspoon dried basil
2 ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Trim ends of beans;cut into 1 1/2 inch lengths.
  • In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
  • In a large non stick skillet, heat oil and add onion, garlic and basil.
  • Cook for 2 minutes or until softened.
  • Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
  • Simmer for an additional 5-10 minutes until tender, stirring often.
  • If necessary add more water to keep mixture moist.
  • TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
  • To serve: defrost in fridge overnight and then reheat.
  • Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

Nutrition Facts : Calories 86.6, Fat 3.7, SaturatedFat 0.5, Sodium 156.4, Carbohydrate 13, Fiber 5, Sugar 4, Protein 2.9

GREEN BEAN AND TOMATO STEW



Green Bean and Tomato Stew image

from the Williams Sonoma Mayo Clinic Cookbook. A 0 points side dish that's a nice alternative to just boiling a pot of green beans.

Provided by jenpalombi

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 lbs green beans, trimmed
1 1/4 cups water
1/4 teaspoon pepper
2 large tomatoes, coarsely chopped
1/2 teaspoon dried thyme
6 green onions, thinly sliced

Steps:

  • Cut the green beans into 2 inch long pieces.
  • In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  • Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
  • Top each serving with remaining green onions and serve.

Nutrition Facts : Calories 45.5, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 10.3, Fiber 4.4, Sugar 3.3, Protein 2.5

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.

TOMATO, PEPPER & BEAN ONE POT



Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

  • Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
  • Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

ITALIAN GREEN BEAN STEW



Italian Green Bean Stew image

This stew recipe from my daughter warms the heart on a cold winter day.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 13

1/2 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons butter, divided
1 celery rib, chopped
1/3 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup frozen cut green beans
1/4 teaspoon minced fresh parsley
1 to 2 tablespoons cornstarch

Steps:

  • In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

HERBED TOMATOES 'N' GREEN BEANS



Herbed Tomatoes 'n' Green Beans image

Looking for new ways to dress up fresh-picked green beans? With just the right amount of oregano and parsley flavor, this colorful side dish is seasoned to please.-Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 green onions, coarsely chopped
2 teaspoons olive oil
2 garlic cloves, minced
1/2 pound fresh green beans, trimmed
1/4 cup chicken broth
2 medium tomatoes, diced
1 tablespoon minced fresh oregano
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender., Stir in the tomatoes and seasonings; heat through.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STEWED GREEN BEANS AND TOMATOES WITH TRAHANA



Stewed Green Beans and Tomatoes With Trahana image

The stewed green beans with tomatoes are typical of many Greek "olive oil dishes," or "ladera," though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, ends trimmed
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups grated fresh tomatoes
1/8 to 1/4 teaspoon sugar (to taste)
Salt to taste
2/3 cups sour bulgur trahana
Freshly ground pepper
1/4 cup chopped fresh mint, parsley, or dill
1 to 2 tablespoons fresh lemon juice (optional)
Additional olive oil as desired

Steps:

  • Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
  • Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 8 grams

FASOLIA (GREEN BEAN STEW)



Fasolia (Green Bean Stew) image

This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!

Provided by thecrazycook

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

1 (17.5 ounce) package lamb neck
1 tablespoon butter
½ cup chopped onion
4 cloves garlic, chopped
3 cups water
1 ½ cups tomato sauce
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
1 pound green beans
2 potatoes (or to taste), thinly sliced

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
  • Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
  • Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES



Stewed Potatoes and Green Beans with Tomatoes image

Provided by Ruth Cousineau

Categories     Potato     Tomato     Side     Stew     Vegetarian     Quick & Easy     Dinner     Green Bean     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
1 (28-ounces) can whole tomatoes in juice
1 cup water

Steps:

  • Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
  • Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

HOT AND SPICY GREEN BEANS WITH TOMATO



Hot and Spicy Green Beans with Tomato image

Not only is this easy to make at home but it's easy to take camping and also cook in the microwave. You can use diced tomatoes, stewed tomatoes, or whole tomatoes as long as you squeeze the whole tomatoes into pieces.

Provided by Cattastroficka

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans green beans, drained
1 (14.5 ounce) can diced tomatoes, with liquid
½ teaspoon red pepper flakes, or to taste
⅛ teaspoon garlic salt, or to taste

Steps:

  • Combine green beans, tomatoes, red pepper flakes, and garlic salt in a saucepan; cook over medium heat until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 545.1 mg, Sugar 3.5 g

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS



Squash and Black Bean Stew With Tomatoes and Green Beans image

Categories     Bean     Tomato     Vegetable     Sauté     Stew     Green Bean     Butternut Squash     Fall     Winter     Healthy     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

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2016-05-30 A simple yet tasty recipe for green (French) beans stew in a rich tomato sauce. Easy to make, a great idea for a healthy and nutritious meal during the week. Easy to make, a great idea for a healthy and nutritious meal during the week.
From socraticfood.com


BEAN STEW WITH TOMATOES - 10 RECIPES | TASTYCRAZE.COM
Try 10 delicious bean stew recipes with tomatoes. Ripe Bean Stew. Grandma's bean stew. Bean stew with chicken. Beans with smoked bacon. Beans with...
From tastycraze.com


GREEN BEANS WITH TOMATOES AND BACON - THE ANTHONY KITCHEN
2018-07-13 Add the prepared green beans, along with the fire-roasted tomatoes. Use the back of a wooden spoon and crush/break apart the tomatoes. Stir in remaining ingredients and allow to come to a boil. Cover and reduce the heat to maintain a slow simmer. Simmer for 50 minutes, lifting the lid to stir occasionally.
From theanthonykitchen.com


SPICED GREEN BEAN AND TOMATO STEW RECIPE - BBC FOOD
Method. For the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a ...
From bbc.co.uk


GREEN BEANS IN TOMATO SAUCE OR GREEN BEAN & BEEF STEW
Add the green beans, tomato sauce, and 2 cups of water, and cook under pressure for exactly 3 minutes. Release pressure at once. Cook, without the …
From janinesrecipes.com


LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT) - ZAATAR & ZAYTOUN
2018-05-16 Saute for 1-2 minutes and take care not to burn the garlic. Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes. Add the chopped tomatoes, salt, chilli and water. Bring to a boil and cover with a lid. Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the ...
From zaatarandzaytoun.com


GREEN BEANS BAKED STEW - ABSOLUTELY EASY AND SUPER DELICIOUS
2017-12-12 Instructions. Wash and prepare the green beans, remove the tops and tails and dice into 3-4-centimeter pieces. Peel and chop the carrots. Cook the vegetables in a suitable pot with salted boiling water until the beans soften. Usually it takes about 15-20 minutes.
From mamunche.com


BEEF STEW WITH TOMATOES AND GREEN BEANS RECIPE - EAT SMARTER
Rinse green beans, trim and cut into bite-sized pieces. Bring to a boil in salted water for 8-10 minutes. Drain the beans. Rinse tomatoes and cut into eighths. Heat the remaining oil in a frying pan and sauté the tomatoes for 1-2 minutes. Add beans and tomatoes to the stew, cook briefly and season with salt and pepper.
From eatsmarter.com


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