If there’s one dish I find myself returning to for both comfort and a pop of summer color, it’s Green Beans and Tomatoes. Sweet, tender green beans mingle with juicy tomatoes, smothered in a buttery, oniony sauce that gently hugs every bite. This family favorite manages to be rustic and elegant at the same time, easily stealing the show as a main or brightening up a simple weeknight meal. Green Beans and Tomatoes are truly the answer when you’re craving something satisfying, healthy, and utterly delicious.

Green Beans and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

These simple, wholesome ingredients are all you need to create the magic of Green Beans and Tomatoes. Each plays a part: adding sweetness, savory depth, or that irresistible, juicy tenderness.

Butter: Infuses the dish with richness and helps tenderize the onions and garlic for a luscious base.
Large yellow onion, thinly sliced: Adds a gentle sweetness and depth that really sets off the vegetables.
Garlic cloves, minced: Offers aromatic intensity and a punchy flavor that dances through every bite.
Sweet or smoked paprika: Provides a warm, smoky backbone or gentle peppery sweetness, depending on your choice.
Fresh green beans, trimmed: The heart of the dish, giving crisp-tender texture and a burst of verdant flavor.
Canned diced tomatoes, undrained: Brings both a juicy, tangy base and color while keeping things quick and easy.
Salt: Highlights all the natural flavors, making each element pop.
Fresh ground black pepper: Adds a hint of gentle spice and rounds out the seasoning.
Vegetable broth: Steams the beans into perfect tenderness and infuses the whole dish with savory notes.

How to Make Green Beans and Tomatoes

Step 1: Cook the Aromatics

Start by melting the butter in a Dutch oven or a roomy saucepan with a fitted lid. Once the butter is foaming, add your sliced onions and let them soften and release their natural sugars for about three minutes. Toss in the minced garlic and let it sizzle just until fragrant, about 20 seconds, making sure nothing burns. A sprinkle of your sweet or smoked paprika goes in next, giving this base loads of flavorful warmth and color. This is where your Green Beans and Tomatoes start to build layers of flavor!

Step 2: Add the Vegetables and Broth

Time to bring it all together. Stir in your trimmed green beans and undrained canned tomatoes, making sure their tangy juice seeps into the onions and garlic. Season generously with salt and pepper, then pour in the vegetable broth. Give everything a good stir to evenly distribute those flavors, then bring the mixture up to a lively boil. Watching the colors come together at this stage is half the fun of making Green Beans and Tomatoes!

Step 3: Cook

Once you have a bubbling pot, lower the heat all the way to a gentle simmer, cover with a lid, and let the magic happen. In about an hour, your green beans will soften beautifully and soak up every drop of savory, tomatoey goodness. Check occasionally to ensure the beans get nice and tender, tasting a piece towards the end to find your ideal texture (some like them with a bit more bite, others silky soft!).

Step 4: Season and Serve

Now comes the best part—uncover and savor the aroma! Taste for seasoning, adding an extra sprinkle of salt or pepper if needed. Serve immediately, letting that glossy, brothy sauce pool around your Green Beans and Tomatoes. Every spoonful delivers the best of summer, no matter the season.

How to Serve Green Beans and Tomatoes

Garnishes

For an extra pop of freshness and flavor, finish your Green Beans and Tomatoes with a shower of chopped fresh herbs. Parsley and basil bring bright, green notes, while a sprinkle of grated parmesan or a squeeze of lemon juice adds an unexpected zing. Toasted pine nuts or a drizzle of good olive oil also make lovely finishing touches, elevating the dish from homey to restaurant-worthy in seconds!

Side Dishes

While Green Beans and Tomatoes can easily headline a meal, they’re fantastic alongside grilled chicken, roast pork, or any simple protein. Pair them with a fluffy rice pilaf or creamy mashed potatoes to soak up every last drop of that savory broth. A slice of warm, crusty bread is practically a must for sopping up all the saucy goodness.

Creative Ways to Present

Don’t be afraid to get a little playful! Serve this dish chilled as a picnic salad—just toss the cooled beans and tomatoes with a splash of red wine vinegar. Or try piling the veggies onto toasted baguette slices for an elegant appetizer. Green Beans and Tomatoes are also beautiful atop a bed of farro or quinoa for a nutrition-packed lunch that feels anything but routine.

Make Ahead and Storage

Storing Leftovers

Leftover Green Beans and Tomatoes keep wonderfully in the refrigerator for up to four days. Store them in an airtight container to maintain their vibrant flavors and avoid picking up any unwanted fridge scents. They get even more flavorful as they sit, so feel free to double the recipe!

Freezing

If you want to save a batch for later, this dish freezes surprisingly well. Allow your Green Beans and Tomatoes to cool completely, then transfer to freezer-safe containers or heavy-duty bags. Store for up to three months. When ready, simply thaw overnight in the fridge for a super-quick side or light meal.

Reheating

To reheat, you can return Green Beans and Tomatoes to a saucepan over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Alternatively, microwave individual portions gently, stirring halfway through to ensure even heating. Whatever method you choose, the flavors are just as satisfying the second (or third) time around.

FAQs

Can I use frozen green beans instead of fresh?

Yes, you absolutely can! Frozen green beans work quite well here—just add them straight to the pot without thawing. The texture will be slightly softer, but the dish will still be full of that signature flavor.

What type of tomatoes is best if I don’t have canned?

If you have fresh, ripe tomatoes, dice them and use about two cups. Be sure to include their juices to capture all the sweetness and tang. You may want to add a splash more broth to replace the liquid from canned tomatoes.

Can I add other vegetables to Green Beans and Tomatoes?

Definitely! Bell peppers, zucchini, or even carrots make fantastic additions. Just chop them to similar sizes so they cook evenly. This recipe is wonderfully flexible, so feel free to get creative based on what’s fresh and in season.

Is this dish vegan?

With one simple swap—use olive oil or a vegan butter in place of regular butter—your Green Beans and Tomatoes are totally plant-based and just as scrumptious.

How can I keep the green beans bright and green?

If vibrant color is important to you, blanch the green beans in boiling water for two minutes, then shock in ice water before adding to the recipe. This locks in their color, even after the long simmer in tomatoes.

Final Thoughts

I can’t recommend this Green Beans and Tomatoes recipe enough—it’s one of those simple pleasures that brings people together around the table again and again. Let these humble ingredients surprise you with how wonderful they can taste, and don’t be shy about making it your own. Go ahead, gather your green beans, grab those tomatoes, and share a bowl of pure comfort!

Green Beans and Tomatoes Recipe

★★★★★

5.2 from 14 reviews

Author: Jack
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and simple recipe for Green Beans and Tomatoes cooked with aromatic onions, garlic, and flavorful spices, creating a comforting and satisfying dish.

Ingredients

Scale

For the Green Beans:

2 tablespoons butter
1 large yellow onion, thinly sliced
4 to 6 garlic cloves, minced
¾ teaspoon sweet or smoked paprika, to taste
1 pound fresh green beans, trimmed

For the Tomato Sauce:

14.5 ounces canned diced tomatoes, undrained
¾ teaspoon salt, to taste
¼ teaspoon fresh ground black pepper, to taste
¼ cup vegetable broth

Instructions

Cook the aromatics: Melt butter in a Dutch oven or large saucepan over medium heat. Add onions and cook until soft, about 3 minutes. Add garlic and cook until fragrant, around 20 seconds. Stir in paprika.
Add the vegetables and broth: Stir in green beans, diced tomatoes, salt, and pepper. Add vegetable broth, stir, and bring to a boil.
Cook: Reduce heat to LOW, cover, and cook for about 1 hour until green beans are tender.
Season and serve: Adjust seasonings to taste and serve hot.