Green Beans and Tomatoes Recipe – Slow cooked green beans with tomatoes, onions and garlic. This easy, yet incredibly flavorful recipe makes for a perfect side dish to any main course.
It may also become your go-to vegetarian side dish for the rest of days!
This is a sponsored post written by me on behalf of Hunt’s® tomatoes. All opinions are always 100% my own.
Hi-ya! Don’t you just love somma them GREEN beans?
Last week I went to the grocery store and bought 2 giant bags of green beans. They were one buck a pound! So, I bought ‘em all. Totally a good purchase.
As I was walking along, thinking about what I was going to do with all the beans, I took a sharp right turn and found myself stocking up on my must-haves – Hunt’s® tomatoes all-the-things; stewed, whole, diced, original, organic… I just wanted to make sure I wasn’t going to run out of what I MIGHT need. Besides, if you’re going to need canned tomatoes, might as well go with those that I’m most familiar with, and have learned a lot about.
FYI! Before partnering with Hunt’s tomatoes, I never paid much attention to all the ins and outs about canned tomatoes, but did you know that some companies use *lye to peel the tomatoes before canning them? Not that there’s anything particularly wrong with *lye, BUT it’s a chemical! And if I can avoid it, I will.
Hunt’s uses FlashSteam to peel their tomatoes, which is a process that uses steam from simple hot water. Imagine that – steam FROM hot water – so simple!
Thus, next time that you’re hanging out in the tomato aisle, look for the FlashSteam label (pictured above), like those on the Hunt’s can, to ensure you’re getting tomatoes peeled with steam from simple hot water, not *chemicals.
Now that I got that off my chest, let’s refocus on the deliciousness that is before us.
In addition to guiding the wonder that is slow cooked green beans straight into your arms today, I am also telling you how much you will enjoy these stewed beans with warm, juicy tomatoes and lotsa garlic. So easy, but major flavor with just a few players.
With Easter knocking at our door, there’s no better time like the present to focus on bright and fresh Spring produce and enjoy all the joys with jazzed up green vegetables.
And just so you can mentally prepare yourself for how this will all go down, the whole thing starts with a bit of melted butter, couple handfuls of sliced onions, and then garlic, and then made wonderful-ler with a generous dusting of smoked paprika. THEEEN come the diced tomatoes with a sprinkle of fresh ground pepper and – wait for it – salt. Don’t forget to taste for seasonings and adjust accordingly. Theeee End.
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TOOLS USED IN THIS RECIPE
- 2 tablespoons butter
- 1 large yellow onion , sliced
- 6 garlic cloves , minced
- 1/4 teaspoon smoked paprika , or to taste
- 1 pound fresh green beans , trimmed
- 1 can (14.5 ounces) Hunt’s® Diced Tomatoes
- salt and fresh ground pepper , to taste
- 1/4 cup low sodium vegetable broth
Melt butter in a dutch oven, or a large saucepan with a lid.
Add onions and cook over medium heat for about 3 minutes, or until soft.
Add garlic and continue to cook until fragrant; about 30 seconds.
Stir in the smoked paprika.
Stir in green beans, tomatoes and season with salt and pepper.
Add vegetable broth, give it a good stir and bring to a boil.
Reduce heat to LOW and cover with a lid; continue to cook for 1 hour, or until green beans are very tender.
Taste for seasonings and adjust accordingly.
WW SmartPoints: 3
- *Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
I’M IN THE MOOD FOR…
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