Green Beans with Tomatoes and Basil

Green beans get a flavor boost from fresh or dried parsley and basil, canned tomatoes, and onion.

Yield

6 Servings

Serving size

1/6 of recipe

Rating

3.35 of 5 (43 ratings)

Food groups

• Vegetables: 1 cups

Ingredients

• 6 cups green beans (about 1 pound, ends snipped)
• 1 tablespoon olive oil
• 1 medium onion (finely chopped)
• 1 can (14.5 ounces) tomatoes, low-sodium (drained and chopped)
• 1 tablespoon fresh basil (or 1/2 teaspoon dried)
• 1 tablespoon fresh parsley (1/2 teaspoon dried)
• salt and pepper (to taste, optional)

Directions

1. Wash hands with soap and water.
2. Cook beans in a large saucepan of boiling water for 5 minutes; beans will still be crisp.
3. Drain and rinse under cold running water.
4. Set aside.
5. In a large frying pan, heat olive oil over medium heat.
6. Add onion and cook 2-3 minutes until softened.
7. Add tomatoes, basil, and parsley.
8. Cook 3 minutes to heat and combine flavors.
9. Stir beans into pan and cook 5-6 minutes.
10. Season with salt and pepper (optional).

Nutrition per serving

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Source

Recipe by: University of Maryland Extension — Food Supplement Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/green-beans-tomatoes-and-basil. Federal works are public domain in the United States.