Spanish green beans and tomatoes

    Spanish green beans and tomatoes


    30 people made this

    About this recipe: A traditional Spanish side dish that's great anytime.

    Serves: 6 

    • 2 tablespoons (40ml) olive oil
    • 2 cloves garlic, crushed
    • 1 kg fresh green beans, cut in half (or quarters-depending on your preference)
    • 1½ tins (600g) diced tomatoes, juice reserved
    • 1 tablespoon chopped fresh chives
    • 3 tablespoons pine nuts
    • 2 tablespoons lemon juice
    • 1 bay leaf
    • salt and pepper, to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
    2. Mix in tomatoes, half the tomato juice, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Add more tomato juice as required. Remove and discard bay leaf before serving.

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