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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