This week the green beans at the market spoke to me for some reason. The CompostMaster just had foot surgery and he’s dieting on top of that. Since he’s been eating a lot of salad, I thought doing something interesting with another vegetable would be nice. Plus green beans are one food on his diet that is in the “unlimited amounts” category.
This vegan, Paleo-friendly recipe is incredibly easy to make and is on the table in less than 30 minutes. The hardest part is trimming the ends off the beans. Serve with turkey tenderloin that was marinated in Italian dressing and grilled.
- 1 tablespoon olive oil
- 1 small onion, chopped
- ½ medium green bell pepper, chopped
- ½ medium red bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (28 ounce) can fire-roasted whole tomatoes, undrained
- 1½ pounds fresh green beans, trimmed
- 1 teaspoon salt (optional)
- garlic pepper or freshly ground black pepper
- Heat a large (3½ quart) saucepan over medium-high heat. When hot, add oil, onions, bell peppers, and garlic. Cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes.
- Add tomatoes, green beans, salt (if using), and garlic pepper. Bring to a boil, then reduce heat to medium-low and cover. Cook, stirring occasionally, until tomatoes break down and beans are cooked to your liking, 15 to 25 minutes.
Serving suggestion: If you can afford the carbs, serve over brown rice or pasta or with crusty bread for dipping in the sauce.
Nutritional information does not include the optional salt. If you add it, the sodium in the recipe will increase to 615mg per serving.