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Green Beans with Tomatoes is a wonderful addition to any special holiday menu. But, it’s also easy enough to serve for a weeknight supper.
Today’s Green Beans with Tomatoes side dish rounds out our delicious Easter dinner menu this year. We’re serving it with Roasted Boneless Lamb and Potatoes Fontecchio – the two other recipes we shared earlier this week.
But even if you aren’t cooking for the holidays this year, we think everyone should have a good Green Beans with Tomatoes recipe in their recipe collection! Fresh green beans in a fresh tomato sauce with garlic, onions, and oregano is a true classic flavor pairing.
Most of the prep time for this recipe involves chopping and trimming the vegetables and herbs – but you can do it all in advance. Then – it takes about twenty minutes to cook these green beans with tomatoes in a skillet (just about the same time it would take for your roasted lamb to rest before slicing). Or – this entire recipe can be made ahead of time as these Green Beans with Tomatoes are equally delicious served at room temperature.
The Green Beans with Tomatoes are sautéed in a hot skillet with extra virgin olive oil – and like this recipe – you want the beans to brown a little in the oil which helps give the dish a deeper flavor.
While we prefer to use fresh green beans in this recipe, frozen green beans can be used in a pinch. (We don’t recommend using canned beans – the texture will not be the same.) Just be careful adding the frozen green beans to the hot oil – it will splatter.
Recipe adapted from one of our favorite cookbooks: The Silver Palate Cookbook.
You may also like these other green bean recipes:
- Milk Street’s Sweet and Spicy Ginger Green Beans
- Green Bean Casserole
- Mario Batali’s Green Beans (Fagiolini in Padella)
- Green Beans Almondine
- Green Beans with Tarragon
1/3 cup extra virgin olive oil
1 ½ pounds fresh green beans, trimmed
1 tablespoon fresh garlic, minced
1 medium onion cut into half circle slices (about a half pound onion)
1 pound plum tomatoes, cut into one inch pieces (*See our tip in the Notes section below.)
¼ cup fresh flat leaf parsley, chopped
4 ½ tablespoons red wine vinegar
1½ teaspoons dry oregano (or 1 tablespoon fresh)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
In a large skillet or sauté pan over medium high heat, add oil and once hot add green beans. Cook stirring occasionally until about half cooked and starting to brown, about 8-10 minutes.
Move beans to the outside edge of the pan and add the onion and garlic and cook two minutes.
Add all other ingredients and cook for about five minutes or until some liquid has evaporated and the beans are tender.
Serve hot or at room temperature.
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*If the tomatoes are very seedy, scrape out seed cavity and place in a strainer over a bowl. With your fingers, move around to release the tomato pulp and leave the seeds. Use the liquid that was strained into the bowl and discard the seeds. Plum tomatoes typically do not have very many seeds so this step is optional.