These Mediterranean-inspired green beans and tomatoes are braised low and slow with onions, butter, and garlic until tender. They’re an easy and flavor-packed side dish.
Green bean season is the best time to make delicious summer sides like carrots and green beans, lemon butter green beans, and this easy green bean salad.
Braised green beans with tomatoes are a classic Mediterranean recipe. You’ll find versions from Macedonia to Italy and also Greece (called fasolakia, which sometimes includes potatoes), Turkey, and all over. The Macedonian version of this easy green bean side dish is warm and stewed with juicy, ripe tomatoes, butter, onions, and plenty of garlic. I make it with canned tomatoes because it’s SO easy and they never go out of season.
What Makes Mediterranean Green Beans and Tomatoes So Good
- One pot. You’ll sauté and stew the vegetables all in the same pot for easy clean-up.
- Minimal prep. Trimming fresh green beans takes less time than you think! I’ll show you my failproof, quick method for trimming them fast.
- Pair this dish with anything. Grilled chicken, steak dinners, or vegetarian mains. There isn’t a meal where these green beans and tomatoes don’t outshine the other sides.
What You’ll Need
If you’re looking to change things up from your classic roasted green beans, try these! You need only a few simple ingredients, but the results are loaded with flavor. Always a good thing. Here are some quick notes. You’ll find the printable recipe in the recipe card after the post.
- Butter – You could also use your favorite extra virgin olive oil.
- Onion – I recommend yellow onion or shallots.
- Garlic – Freshly minced garlic is a must. I LOVE garlic, so I’m generous in this recipe. You can adapt the number of cloves to suit your preference.
- Paprika – Smoked or sweet. Many spices and seasonings go well with this green beans and tomatoes recipe. Chili flakes would add a nice hint of heat.
- Green Beans – I always stock up on fresh green beans when they’re on sale. Or, I’ll pick them up from my local farmer’s market.
- Diced Tomatoes – I use the canned diced tomatoes from Hunt’s and leave them undrained. You can use any brand you’d like.
- Vegetable Broth – Low-sodium broth or stock is best (I prefer to season my green beans to taste with salt and pepper). You could substitute chicken stock if needed.
Use Fresh Tomatoes Instead
This recipe turns out great with fresh garden tomatoes in the summer. Just about any variety will work. Roma tomatoes, vine tomatoes, cherry or grape tomatoes, and heirloom tomatoes are all good options. Dice up larger tomatoes so they’ll cook down easier. You can cut smaller tomatoes in half or leave them whole.
How to Trim Green Beans Quickly
Before you start, rinse the fresh beans under cold water. Then, you can either snap the stems off individually or, to trim green beans fast, trim them at both ends using this easy method:
- Arrange the beans in a pile lengthwise (it doesn’t matter if they’re facing opposite directions). Make sure the tips of the beans are all lined up, touching the knife.
- Grab the pile with one hand, and use your other hand with the knife to trim off the ends.
- Next, flip the beans around. Push the beans up against your knife so the tips line up again. Chop those ends off. Done!
Easy Variations to Try
- Add potatoes. Make these green beans with diced potatoes. It’ll be like a stew, perfect as a side or as a vegetarian main.
- Make it spicy. Add chili flakes, or swap the paprika in this recipe for cayenne pepper. You could also add seeded, diced jalapeños.
- Make it cheesy. Crumble fresh feta cheese or sprinkle parmesan over the beans before serving.
- Lemon. Squeeze fresh lemon juice over the braised green beans for a bright finish.
- Add bacon. Sprinkle over cooked crumbled bacon or pancetta.
Frequently Asked Questions
Sure! I recommend rinsing frozen beans under cold water first or thawing them out so they aren’t watery.
Nope, not for this recipe. They’ll slow-cook just fine without parboiling.
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Cook the aromatics. Melt butter in a Dutch oven, or a large saucepan with a lid. Add onions and cook over medium heat for about 3 minutes, or until soft. Add garlic and continue to cook until fragrant; about 20 seconds. Stir in the smoked paprika.
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Add the vegetables and broth. Stir in green beans, tomatoes, and season with salt and pepper. Add vegetable broth, give it a good stir, and bring to a boil.
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Cook. Reduce heat to LOW and cover with a lid; continue to cook for 1 hour, or until green beans are very tender.
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Season and serve. Taste for seasonings and adjust accordingly. Serve immediately.
Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 297mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 17.2mg | Calcium: 56mg | Iron: 1.3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Green Beans and Tomatoes
Take out a large, lidded saucepan or Dutch oven, and let’s make the best Mediterranean green beans and tomatoes:
- Sauté the aromatics. First, sauté the onions in melted butter, then add the garlic and paprika.
- Add the veggies. Stir in the fresh green beans and canned tomatoes. Season to taste with salt and pepper.
- Add broth and simmer. Next, pour in the broth and bring the pot to a boil. Lower the heat and let the green beans and tomatoes simmer, covered, over low heat for 1 hour. The beans will be very tender.
- Serve! Season one more time and serve right away.
How to Store and Reheat Leftovers
- Refrigerate. Store leftover green beans and tomatoes in an airtight container in the fridge for up to 4 days.
- Reheat. Warm these green beans in the microwave or on the stovetop.
- Freeze. You can freeze your leftovers as long as the green beans you used were fresh and not previously frozen. Freeze the beans and tomatoes for up to 2 months and thaw them in the fridge before serving.
