This savory side dish is so easy to prepare! Cooking these fresh green beans in tomato sauce make them wonderful. They tasted great!
Thanks to Patricia from Grab a Plate. These Green Beans are terrific!
My whole family loved them. My kids had a second plate! It’s a great way to eat green vegetables!
Japaleño pepper is optional, I did not use it.
Preparation time : 20 minutes Total times : 35 minutes
- 1 pound fresh green beans, trimmed and snapped in half
- 1-1/2 tablespoons olive oil
- 1/4 cup onion, cut into thin strips
- 2 garlic cloves, sliced thin
- 1 small jalapeño pepper, seeds and membrane removed, diced
- 1 (14-ounce) can diced tomatoes in juice
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups water, reserved from cooking the green beans
- Cook the green beans in boiling water for about 5 minutes. Drain (reserve 2 cups of the cooking water), then place the green beans in a bowl of ice water to stop them from continuing to cook. Drain and set aside.
- Add the olive oil to a large skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until it begins to soften.
- Add the garlic and jalapeño and cook for another 30 seconds.
- Add the tomatoes in juice, the tomato paste, salt, black pepper, and red pepper flakes to the skillet. Increase the heat to high and bring to a boil, and stir.
- Reduce the heat to medium-high, and add the green beans. Cook for 15 minutes (cover), stirring occasionally, until the green beans begin to soften and the sauce thickens. If you feel you need to add more liquid to the mixture, add the reserved water, 1/4 cup at a time.
- Serve warm.
“Une excellente recette pour une occasion speciale ou tout simplement pour un plat de tous les jours!”😉