Green Beans in Tomato Sauce Recipe -
Green Beans in Tomato Sauce Recipe
  • READY IN 55 mins

Green Beans in Tomato Sauce

Recipe by  

"I had these beans at a dinner party. I'm so glad the hostess was willing to share the recipe. A very unique and different way to serve fresh green beans."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
  3. In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2009

I love green beans! I love these even more!! They had a wonderful sweet and sour flavor,with the sugar and vinegar.The cumin really didn't come through too much.I didn't have any fresh garlic so I used garlic powder and let it meld with the oil.It was still really good! Thank you very much!!Patti, These Rocked!!

Most Helpful Critical Review
May 17, 2010

There is an easier way to do this. We Italians place the green beans, water to barely cover, add chopped garlic, chopped onion, olive oil, sauce or tomatoes, chopped parsley, seasoning -- and let simmer uncovered until beans are tender. It's all in one pot.

Mar 01, 2010

Very tasty recipe. I wish it didn't dirty so many pans. The next time I may try making this differently. Nice flavor combo, though.

May 19, 2010

I'm so sorry, but we really didn't like this. I'm not sure what happened, since other reviews seem so positive, but there was just way too much vinegar; it actually made my husband feel ill after eating, and I double-checked the amount again after making the beans and I did put in what was called for. I myself couldn't eat more than two bites because it was so heavy on the vinegar and I just didn't like the flavors. So I don't know how, but I feel like I must have made a mistake somewhere given the numerous positive reviews. Therefore I'm giving this two stars even though what I made turned out almost inedible. I really did want to like this, and again, I'm sorry to give it a low rating. But I guess I eat plenty of things other people find unappealing, so to each his own!

Aug 24, 2009

I used an extra clove of garlic (I love garlic). These had subtle but wonderful flavor. Couldn't really taste the cumin but I'm sure it still added the flavor. Sprinkled mine with some grated parmesan as well.

May 17, 2010

Sounds awesome, going into my recipe box! I do plan however to use olive oil spray rather than olive oil, to cut down on fat and counts.

Feb 01, 2010

We Loved These as written!! thanks Patti

Oct 26, 2009

Thank you for posting this recipe, but these beans didn't really have the flavor I was looking for. I followed everything to a "T", but there was something missing and I couldn't put my finger on it. We ate these, but I wont make them again. Hubby and me both agreed this was 3 stars.


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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