Galicky Green Beans with Tomatoes
Fresh green beans are sautéed with olive oil, garlic, and juicy tomatoes for a vibrant, flavorful side dish. The beans stay tender-crisp while the tomatoes soften into a light, garlicky sauce. Perfect alongside grilled meats, pasta, or as part of a Mediterranean-inspired meal.
Equipment
- 1 Large Pot Boiling green beans
- 1 large sauce pan
Ingredients
- 16 oz fresh green beans
- 1 red bell pepper diced
- 2 tomatoes diced
- 2-3 garlic cloves minced
- 1 medium onion diced
- 1 tbsp fresh parsley chopped
- 1 tsp paprika
- salt to taste
- black pepper to taste
- 2 tbsp olive oil or Avocado Oil
Instructions
- In a large pot, boil water (6-8 quarts) on medium to high heat
- Salt boiling water and add green beans. Boil for 10-15 minutes, leaving them al dente. They should have a crunch to them. Drain.
- In a large saucepan, heat 1 Tbsp olive oil over medium heat. Add onions, red bell pepper, and tomatoes to the oil and season to taste with salt, pepper, and paprika. Saute 5 minutes. Until they start to soften and the water has cooked out of the tomatoes.
- Add remaining oil to the pan and saute drained green beans with onions, red bell pepper, and tomatoes. Stir veggies and adjust season with salt, pepper, and paprika to taste. Saute until they are tender but still have a crunch (to your liking). Adjust seasoning as needed and stir in garlic and parsley once green beans done.
- Serve hot.
Notes
Add more tomatoes if you would like or use stewed tomatoes.
Top with chopped bacon or diced potatoes.
I add lots of coarse black pepper to this to give it a kick or add crushed red pepper flakes.