These long-cooked green beans really don’t take that long to make, but they simmer for 25 minutes, infusing with the flavor of warm garlic, onions, and tomatoes. It’s a simple side that requires minimal hands on time and suits almost everyone’s dietary needs. We also love that this is a plant-based dish that’s naturally gluten-free and top allergen-free, so almost everyone can enjoy it.
This long-cooked green beans recipe with photo was shared with us by Anolon.com, the makers of cookware.
Special Diet Notes: Long-Cooked Green Beans
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 2 tablespoons extra-virgin olive oil
- ¼ cup yellow onions, minced
- 3 cloves garlic, thinly sliced
- 1½ pounds green beans, ends trimmed
- 3 large ripe tomatoes, peeled, seeded and chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Warm the olive oil in a nonstick skillet over medium heat.
- Add the onions and cook until soft, stirring occasionally, 7 to 10 minutes. Add the garlic and saute for 1 minute. Add the green beans and tomatoes, cover and cook over low heat until the green beans are soft, 25 minutes.
- Season with salt and pepper, to taste. Cook, uncovered, until the liquid is almost gone, 2 to 3 minutes.