Green beans with tomato

Ingredients

• 400 ggreen beans
• 350 ghomemade fried tomato
• 1/2onion
• 1 clovegarlic
• to tasteolive oil
• to tastesalt
• to tasteblack pepper
• to taste (optional)fresh basil

Instructions

1. 1

   Prepare the beans

   Wash the green beans, trim off the ends and remove any tough side strings if needed. Cut them into pieces of similar size.

2. 2

   Boil until tender

   Cook the beans in plenty of salted water for 15–20 minutes, until tender but still slightly firm. Drain and leave to cool; for a brighter green colour, cool them quickly in cold water.

3. 3

   Soften the aromatics

   Peel and finely chop the garlic and onion. Warm a drizzle of olive oil over a low heat and gently cook them until softened.

4. 4

   Simmer with tomato

   Add the beans and fried tomato, season with salt and pepper, and cook over a medium heat for 10 minutes. Stir occasionally so the beans are coated in the sauce.

5. 5

   Finish and serve

   Serve the green beans with a little fresh basil or chopped parsley scattered over the top for a fresh, aromatic finish.

What are green beans with tomato?

Green beans with tomato are a simple Spanish-style vegetable dish: tender beans are coated in a cooked tomato sauce and served as a starter or side. The combination fits naturally into home cooking, where seasonal vegetables are often made into an uncomplicated dish with olive oil and aromatics.

This version cooks the beans separately before adding them to the sauce, making it easier to control their tenderness. Homemade fried tomato gives the finished dish a rounded, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 12g protein, 34g carbs, 12g fat.

The beans and tomato provide most of the carbohydrates, while olive oil supplies much of the fat; the dish has a modest amount of protein from its vegetables. For a more balanced plate, serve it alongside a protein-rich main and, if wanted, a portion of bread or grains.

Choose and prepare the beans

Trim evenly: remove the ends and any tough strings, then cut the beans to a similar length so they cook at much the same rate.

Keep a little bite: the beans will spend another 10 minutes in the tomato sauce, so drain them when tender but not falling apart.

Build the flavour gently

Soften the onion and garlic: cook them over a low heat with a drizzle of olive oil until tender. Gentle cooking helps bring out their flavour without browning them too quickly.

Use the tomato as the sauce: add the fried tomato only after the aromatics have softened, then stir so it coats the beans evenly.

Get the texture right

Cool for colour: after draining, a quick rinse in cold water helps the beans retain a brighter green appearance. Drain them well so excess water does not dilute the tomato sauce.

Check before serving: after the final 10-minute simmer, the beans should be tender and coated in sauce, with their shape still intact.

Serve it simply

Fresh herbs: scatter over basil or chopped parsley just before serving for a fresh, fragrant contrast to the cooked tomato.

On the plate: serve as a starter or pair with a main course and a grain or bread to make the meal more substantial.

Recipe notes & tips

• Cut the beans to a similar size so they cook evenly.
• Salt the cooking water to season the beans as they boil.
• Cool the beans briefly in cold water if keeping their green colour matters.
• Drain the beans thoroughly before adding them to the tomato.
• Stir now and then during the final simmer to coat the beans without breaking them up.

Variations

• Add chilli: include a little chilli with the garlic for gentle heat.
• Use parsley: finish with chopped parsley instead of basil for a fresh herbal note.
• Add paprika: stir a small pinch into the softened aromatics for a warmer flavour.
• Make it heartier: serve with a fried or boiled egg alongside.
• Use fresh tomatoes: cook them down until saucy before adding the beans.

Common mistakes to avoid

• Overcooking the beans: drain them while they still have a little firmness, as they simmer further in the sauce.
• Skipping the trimming: remove tough ends and strings so the beans are pleasant to eat.
• Leaving excess water on the beans: drain them well to keep the tomato sauce from turning watery.
• Browning the garlic: keep the heat low while softening the garlic and onion so the garlic does not turn bitter.
• Forgetting to stir: stir occasionally during the final simmer to distribute the sauce evenly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot, adding a splash of water if the sauce has thickened.

Frequently asked questions