"Not only is this easy to make at home but it's easy to take camping and also cook in the microwave. You can use diced tomatoes, stewed tomatoes, or whole tomatoes as long as you squeeze the whole tomatoes into pieces." — Lori
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2 (15 ounce) cans
green beans, drained
1 (14.5 ounce) can
diced tomatoes, with liquid
red pepper flakes, or to taste
garlic salt, or to taste
Love the recipe as is, cooked per time listed. For me that's saying something. Being from Tennessee,if green beans haven't cooked for at least 2 hours then they are not done. Such a quick and easy way to get your vegetables.
And like everyone else I put my spin on it the second time around. I added a can of shoe-peg corn, a chopped onion, some chicken stock, and sliced almonds. Yum!Yum! The third time I made it using vegetable stock(preferred the chicken stock) I had cooked boneless pork ribs(no barbecue sauce)to go with it. When I went to reheat it the next day, I shredded the pork and added it to the pot. Another Yummer! Next time I try it for myself I'm going to use 1 can of green beans and 1 can of black beans or maybe just use 2 cans of the black beans for a Mexican flavor. (I'm fixing it for the family dinner at my sister's this week.) Thanks so much for this recipe Lori!!!!
A great way to prepare green beans with the added zip of red pepper and tomatoes. My husband loves green beans and this is a 5 star recipe. I added the recipe to my list of Keepers. I used petite canned tomatoes and added a bit of parsley.
OK don't know what i was expecting, but this wasn't it. Hubby liked, so 3 stars
I haven't tried, but I bet this would be fantastic with fresh veggies too! I might try zucchini instead of the green beans.
Delicious...top it with a sprinkle of parm cheese for extra deliciousness.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Spicy Green Beans with Tomato
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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