Joanne Weir Follow @ChefJoanneWeir

Long-cooked Green Beans with Tomatoes

Long-cooked Green Beans with Tomatoes

Serves 6


2 tablespoons extra virgin olive oil
1/4 cup minced yellow onion
3 cloves garlic, minced
1 ½ pounds green beans, ends trimmed
1 ½ cups canned organic diced tomatoes
Kosher salt and freshly ground black pepper


Warm the olive oil in a large frying pan over medium heat.  Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes.  Add the garlic and continue to stir 1 minute.  Add the green beans and tomatoes, cover and cook over low heat until the green beans are very soft, 30 to 35 minutes.  Season with salt and pepper.  Remove the cover and cook until the liquid is almost gone, 2 to 3 minutes.