Tomatoey Garlicky Green Beans Recipe Video
Ingredients
| Olive oil/Null | 2 Tablespoon (Null) | |
| Onion/Null | 1 Large, chopped (2 Cups) | |
| Garlic/Null | 3 Clove (15 gm), chopped (1 Tablespoon) | |
| Fresh green beans/Null | 1 Pound (Null) | |
| Tomatoes/14-ounce can diced tomatoes with juice | 2 Medium, chopped (Null) | |
| Tomato paste/Null | 1 Tablespoon (Null) | |
| Water/Null | 2 Tablespoon (Null) | |
| Sugar/Null | 1 Pinch (Null) | |
| Sea salt/Null | 1 Teaspoon (Null) | |
| Freshly ground black pepper/Null | To Taste (Null) | |
| Crushed red chili flakes/Null | 1 Tablespoon (Null) |
Nutrition Facts
Serving size
Calories 172 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 416 mg17.3%
Total Carbohydrates 21 g7.1%
Dietary Fiber 7.5 g30%
Sugars 7.2 g
Protein 5 g9.4%
Vitamin A 14.4% Vitamin C 30.4%
Calcium 3.3% Iron 3.4%
*Based on a 2000 Calorie diet
Directions
Add onion and garlic to skillet. Sauté 5 to 6 minutes until onions are soft and just beginning to brown.
Add green beans and salt. Sauté another 5 to 6 minutes, until crisp tender. If using okra, stir gently in pan to avoid breaking up pods.
Stir in tomatoes. Lower heat and add tomato paste, water, sugar, black pepper, and crushed red chili flakes to taste.
Cover and cook, stirring occasionally, another 8 to 10 minutes until vegetables are cooked. Get your hula hoop out. Add additional water if the pan becomes dry. Okra will take a bit longer than green beans.
Serve hot, at room temperature, or chilled.
Chef
