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serving bowl with string beans with tomato onion and garlic

STRING BEANS AND TOMATOES

Claudia
Crisp string beans and fresh tomatoes are sautéed in olive oil, onion and garlic to make this low carb garden fresh side dish or meatless meal.
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Prep Time 5 minutes
Cook Time 15 minutes
blanching 5 minutes
Course Dinner, Lunch, pot luck
Cuisine American
Servings 6
Calories 34 kcal

Ingredients
  

Instructions
 

Prepare ingredients

  • Trim the string beans
  • Core the tomatoes and slice an "X" on the bottom
  • Mince the 2 cloves of garlic (or use equivalent of jarred garlic)
  • Slice the onion

Blanch the beans and tomatoes

  • Bring a large pot of water to a boil on medium high heat. Put the trimmed beans into the pot to parboil/blanch. After 3 minutes add the cored tomatoes to the boiling water. Leave the tomatoes in until the skins start peeling off then remove the beans and the tomatoes from the water and put them in a bowl to cool.
  • When tomatoes are cool peel the skin off the tomatoes, remove the seeds and crush them by hand. Save all the juice.

Sauté

  • Use a 10 or 12 inch skillet on medium high heat. Add enough olive oil to cover the bottom the skillet.
  • Add the onion and garlic to the oil and sauté until they are lightly browned.,
  • Add the crushed tomato and salt to the skillet and stir. Let the tomato cook in the skillet for about 5 minutes.
  • Add the string beans and saute until the beans are cooked to your liking.
  • Serve

Notes

If you want to more about garlic: All About Garlic onions: About Onions slicing and mincing: Slice Dice Mince and Chop

Nutrition

Calories: 34kcalCarbohydrates: 8gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 394mgPotassium: 248mgFiber: 2gSugar: 4gVitamin A: 733IUVitamin C: 14mgCalcium: 31mgIron: 1mg
Keyword 30 minutes or less, 5 ingredients or less, all vegetable saute, blanching vegetables and fruit, cooking with fresh tomatoes, low carb meal, meatless meal, side dish, side dishes for the oven, string beans
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