Sauteed Green Beans

Name: Sauteed Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people, as a side
Ingredients: extra virgin olive oil; 1 medium yellow onion; kosher salt; 2 pounds green beans; 3 garlic cloves; 2 large tomatoes on the vine; 1/4 cup water; 1 teaspoon ground coriander; 1/2 teaspoon paprika; ground black pepper; 3 tablespoons pine nuts; 1 lemon; 1/4 cup finely chopped parsley

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4.2

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 people, as a side
Calories
1051 kcal
Course
Side Dish
Cuisine
American-Mediterranean Fusion

Sauteed Green Beans

Frida Fisher

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For this easy vegan side, green beans get the star treatment. They're first sautéed to soften their tough exterior and enhance their natural sweetness, then simmered with Mediterranean spices until perfectly tender yet snappy. Serve with just about anything, from roast meats, to fish, to cauliflower–you really can't go wrong.

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Ingredients

Servings

extra virgin olive oil
1 medium yellow onion, chopped
kosher salt
2 pounds green beans, trimmed and halved on the diagonal
3 garlic cloves, minced
2 large tomatoes on the vine, diced
1/4 cup water
1 teaspoon ground coriander
1/2 teaspoon paprika
ground black pepper
3 tablespoons pine nuts (optional)
1 lemon, juiced
1/4 cup finely chopped parsley

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Instructions

Saute the onions. Coat a large skillet with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.
Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.
Add the flavor-makers. Add the garlic, tomatoes, and water. Season with the coriander, paprika, and a big pinch of salt and pepper.
Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.
Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.
Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).

Notes

to browse quality Mediterranean ingredients including the
olive oil,
paprika
, and coriander
used in this recipe.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and coriander used in this recipe.
Store green beans, covered in your refrigerator, for up to 5 days. Reheat gently until just warmed through.

Nutrition Information

Show Details

Calories 105.1kcal (5%) Carbohydrates 17.1g (6%) Protein 4.4g (9%) Fat 4g (6%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 14.7mg (1%) Potassium 525.5mg (15%) Fiber 5.9g (24%) Sugar 7.5g (15%) Vitamin A 1683.4IU (34%) Vitamin C 38.9mg (43%) Calcium 78.9mg (8%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6people, as a side

Amount Per Serving

Calories 1051 kcal

% Daily Value*

Calories	105.1kcal	5%
Carbohydrates	17.1g	6%
Protein	4.4g	9%
Fat	4g	6%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	14.7mg	1%
Potassium	525.5mg	11%
Fiber	5.9g	24%
Sugar	7.5g	15%
Vitamin A	1683.4IU	34%
Vitamin C	38.9mg	43%
Calcium	78.9mg	8%
Iron	2.4mg	13%