Green Beans & Tomatoes

"Sick of plain old green beans, why not add a bit of zing to them."

Original recipe yields 5 servings


  • Serving Size: 1 (293.9 g)
  • Calories 135.4
  • Total Fat - 7.6 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 1 mg
  • Sodium - 28.2 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 8.2 g
  • Protein - 4.1 g
  • Calcium - 81.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 35 mg
  • Thiamin - 0.2 mg

Step 1

Plunge tomatoes in a pot of boiling water and boil until skin loosens, about 1 minutes.

Step 2

Allow cooling, removed skin and chop into bite sized pieces and set aside.

Step 3

Drizzle oil into a large skillet and heat to medium-high.

Step 4

Cook onion and garlic until onion is translucent.

Step 5

Reduce heat to medium.

Step 6

Add green beans, tomatoes, balsamic vinegar, water, basil salt and pepper and simmer uncovered until beans are cooked to desired tenderness.

Step 7

Add 1 tablespoon parmesan cheese and stir well.

Step 8

Serve and sprinkle with more parmesan cheese if desired.

Tips & Variations

No special items needed.



I used veggies from my garden and they turned out delicious! There wasn't a bean left when dinner was done. Yummy!!

review by:
(16 Jul 2014)


This is a wonderful recipe! Wish I had thought about adding tomatoes to green beans! Bea, just an awesome idea and an awesome outcome! I boiled my beans a few minutes before adding them to the tomatoes. (Cut down on cook time). These were phenomenal. Going to be making these all summer. Thanks for the great recipe! I wanted to add that I didn't skin the tomatoes either, just added as is, after dicing.

review by:
(7 Aug 2013)


I love the balsamic with the veggies. Next time I will steam the beans for 3 minutes then add them to the pan for finishing the cooking. I found they were just a bit tough. My fault not recipe fault. Definitely a do again recipe 14 Aug 2015 Made the recipe again and this time I did steam the beans for 3 minutes then added them to the pan - wonderful! I forgot the Parmesan. Next time Bea I'll get it all right.

review by:
(5 Aug 2013)


Very tasty healthy recipe for green beans! I used thin French green beans and halved grape tomatoes which I threw in near the end. This was a new cooking method for green beans for me, and I liked it very much, but I would probably cover it next time to speed up the cooking process. I forgot the parmesan, and it was great even without it. Made for the Alphabet Soup recipe tag game.

review by:
(26 Apr 2012)


loved the combination of green beans and tomatos , so refreshing with the balsamic and herbs, i'll be making these often, thanks for posting. Aug 7/13 these are tasty and excellant side dish.

review by:
(26 Mar 2012)


Delicious recipe! I only had one slight change. I didn't peel the tomatoes, I just chopped them. I don't mind the skins. But, that didn't change the recipe. Great flavor ... and I'm sorry my pic doesn't do it justice. I also would of used a greated parm - but I used what was on hand. Still same flavor. Very nice.

review by:
(3 Feb 2012)