September 21, 2018
Green Beans with Fresh Tomatoes and Basil

Green Beans with Fresh Tomatoes and Basil

by Berkeley Wellness  

While these beans are delicious hot, they are equally good at room temperature or chilled. The vibrant green color of the beans may become somewhat duller, but the flavor will not suffer.


  • 1½ pounds green beans, halved crosswise on the diagonal
  • 2 teaspoons olive oil
  • 1 small red onion, halved and thinly sliced
  • 3 cloves garlic, slivered
  • ¾ pound plum tomatoes, coarsely chopped
  • ¼ cup chopped fresh basil
  • ½ teaspoon salt
  • 1 tablespoon red wine vinegar


1. In a vegetable steamer, steam the green beans until crisp-tender, 3 to 5 minutes.

2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is soft, about 5 minutes.

3. Add the tomatoes, basil, and salt, and bring to a boil. Add the beans and cook, stirring frequently, until the sauce is slightly reduced and the beans are tender, about 3 minutes. Stir in the vinegar.

Makes 4 servings.

Nutrition per serving: 110 calories, 3g total fat (1g saturated), 0mg cholesterol, 7g dietary fiber, 20g carbohydrate, 4g protein, 310mg sodium.

A good source of: fiber, folate, magnesium, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C.