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Green Beans with Tomatoes

Green Beans with Tomatoes

Yield: 6-8 servings 1x
Prep: 25 minutesCook: 20 minutesTotal: 45 minutes


1/3 cup extra virgin olive oil

1 1/2 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.)

1/4 cup fresh flat leaf parsley, chopped

4 1/2 tablespoons red wine vinegar

1 1/2 teaspoons dry oregano (or 1 tablespoon fresh)

1/2 teaspoon kosher salt

1/2 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.

© Author: A Family Feast
Cuisine: American Method: saute