Best 4 Steamed Green Beans With Roasted Tomatoes Recipes

Indulge in the vibrant flavors of this delightful dish - Steamed Green Beans with Roasted Tomatoes. This recipe brings together the best of fresh, seasonal produce, creating a symphony of taste and texture. The vibrant green beans retain their crispness while absorbing the savory flavors of roasted tomatoes, garlic, and herbs. As you bite into the tender beans, the burst of juicy tomatoes and aromatic herbs fills your palate, leaving you craving more. This dish is not only delicious but also incredibly versatile. Serve it as a vibrant side dish to grilled meats or fish, or toss it with your favorite pasta for a quick and flavorful meal. For a vegetarian option, pair it with quinoa or lentils. With its vibrant colors and tantalizing flavors, this recipe is sure to be a hit at your next gathering.

Here are our top 4 tried and tested recipes!

SOUTHERN STEWED GREEN BEANS WITH TOMATOES

Southern Stewed Green Beans with Tomatoes image

The best recipe for stewed green beans with tomatoes, featuring fresh green beans, bacon, onion, and canned fire-roasted tomatoes!

Provided by Kelly Anthony

Categories Side Dish

Time 1h2m

Number Of Ingredients 10

Ingredients

2 slices thick-cut bacon (diced)
1/2 yellow onion (cut into thin slices)
1 (12 ounce) package fresh green beans (trimmed and cut in half)
1 (28 ounce) can whole fire-roasted tomatoes (drained)
3 1/2 cups unsalted chicken broth
1 1/4 teaspoon Kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon soy sauce
Pinch red pepper flakes

Steps:

Add the bacon to a large saucepan or Dutch oven over medium-high heat. Sauté for about 3 minutes, then add the onion and continue to sauté. Stir often, for another 3-4 minutes or until the onion is translucent.
Add the prepared green beans, along with the fire-roasted tomatoes. Use the back of a wooden spoon and crush/break apart the tomatoes.
Stir in remaining ingredients and allow to come to a boil. Cover and reduce the heat to maintain a slow simmer. Simmer for 50 minutes, lifting the lid to stir occasionally. Serve and enjoy.

Nutrition Facts : Calories 77 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 619 mg, ServingSize 1 serving

GREEN BEANS WITH CHERRY TOMATOES

Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories Side Dish Vegetables Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Greek Stewed Green Beans and Yellow Squash With Tomatoes image

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash), sliced
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)

Steps:

Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams

Tips:

Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them.
Trim the green beans: Remove the ends of the beans where they were attached to the plant.
Steam the green beans until they are tender-crisp: This will take about 5-7 minutes.
Roast the tomatoes until they are caramelized: This will take about 15-20 minutes.
Combine the green beans and tomatoes: Add the roasted tomatoes to the steamed green beans and toss to combine.
Season the green beans and tomatoes: Add salt, pepper, and any other desired seasonings to taste.
Serve the green beans and tomatoes immediately: This dish is best served hot.

Conclusion:

This recipe for Steamed Green Beans with Roasted Tomatoes is a simple and delicious way to enjoy fresh vegetables. The green beans are tender-crisp and the tomatoes are caramelized and flavorful. This dish is perfect for a weeknight dinner or a summer cookout. With just a few simple ingredients, you can create a healthy and satisfying meal that the whole family will enjoy.