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Stewed Green Beans

Slowly stewed green beans with tomatoes, garlic, and olive oil until tender. A light, comforting dish that can be served warm or at room temperature, as a side or a simple main.
Shared notes will appear here.
Everyday Cooking
Mediterranean, Turkish
Kitchen Pace : 🕒🕒
Servings: 2
Recipe by NAVA Kitchen
Stewed green beans in tomato and olive oil sauce served in a white bowl on a woven placemat with a neutral linen background.
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Ingredients:

  • 1 lb. green beans
  • 2 tomatoes, medium, peeled and finely diced
  • 3 tbsp tomato sauce
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, small, peeled, whole
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup water

Method:

Start Cooking
  • Trim the green beans by cutting off the small stem tip and the thin tail on the other end. If the beans are long, break or cut them into 2–3 pieces depending on their size so they cook evenly and are easier to eat. Place the trimmed beans in a colander, rinse well under cold water, and drain.
  • Heat the olive oil in a wide pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  • Add the diced tomatoes and tomato sauce. Cook for about 3–4 minutes, until the tomatoes begin to soften and release their juices.
  • Add the green beans, salt, and sugar. Pour in the water and bring to a gentle simmer.
  • Place the whole peeled onion in the middle of the beans, gently pressing it down so it sits partially in the sauce.
  • Cover the pot and cook on low heat for about 35–45 minutes, until the beans are very tender.
  • After about 15–20 minutes of cooking, remove the onion from the pot and discard it.
  • Let the dish rest for about 10–15 minutes before serving. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Trim the ends of the beans by cutting off the small stem tip and the thin tail. Instead of cutting the beans with a knife, you can simply snap them by hand into 2–3 pieces depending on their size. Breaking them is quick, natural, and often easier than cutting.
  • Placing the onion whole in the middle of the pot gently flavors the dish without overpowering it. Removing it later keeps the texture clean and the sauce light.
    If you prefer, you can finely dice the onion and leave it in the dish instead of removing it.
  • If you prefer a more saucy dish, keep the full 1 cup water and cook covered for about 35–40 minutes until the beans are tender.
  • If you prefer less sauce, cook the beans uncovered for an additional 10 minutes at the end so the liquid reduces slightly.
 
Make it yours
  • Add an extra clove or two of garlic if you prefer a stronger garlic flavor.
  • Use grated fresh tomatoes instead of diced tomatoes for a smoother sauce.
  • Use cherry tomatoes for a slightly sweeter flavor.
  • You can julienne the onion and leave it in the dish instead of removing it.
 
At the table
  • Serve warm, room temperature, or chilled with crusty bread.
  • Pairs well with rice, yogurt dishes, grilled meats, or other Mediterranean mezze. 

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Nutrition:

Calories: 263 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Cholesterol: 4 mg | Sodium: 309 mg | Potassium: 965 mg | Fiber: 9 g | Sugar: 16 g | Vitamin A: 2692 IU | Vitamin C: 51 mg | Calcium: 125 mg | Iron: 3 mg
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