Braised Green Beans & Tomatoes

From EatingWell: July/August 1998, The Essential EatingWell Cookbook (2004)

When you've enjoyed your fill of summer's ripe, raw tomatoes and crisp-tender veggies, try this Italian-inspired braise, where the vegetables surrender into a succulent (lycopene-rich) stew of flavors.

Makes: 6 servings, 3/4 cup each

Active Time: 25 minutes

Total Time: 55 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

8 ripe tomatoes
1 pound green beans, trimmed
2 teaspoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 tablespoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
Salt & freshly ground pepper, to taste

Preparation

Bring a large saucepan of lightly salted water to a boil. Place a strainer over a bowl. Make a small X in the bottom of each tomato and plunge into boiling water for a few seconds. Remove with a slotted spoon and slip off the skin, beginning at the X. Cut tomatoes in half horizontally and, holding one section cut-side down, squeeze gently but firmly into the strainer, which will catch the seeds and allow the flavorful juices to drain through (add them to the recipe if you like). Chop the tomatoes.
Cook green beans in the boiling water until just tender, 3 to 4 minutes. Drain and refresh with cold water.
Heat oil in a large nonreactive saucepan or Dutch oven over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and crushed red pepper; cook, stirring, for 30 seconds more. Add tomatoes and the green beans. Cover and cook, stirring often, until the tomatoes form a sauce and the beans are soft, about 30 minutes. Season with salt and pepper. Serve hot or at room temperature.

Nutrition

Per serving: 79 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 16 mg sodium; 679 mg potassium.

Nutrition Bonus: Vitamin C (50% dv), Vitamin A (35% dv), Potassium (34% dv), Fiber (22% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fat

More From EatingWell

Healthy Muffin Tin Recipes

Muffin tins are great for making more than just muffins,...

Thanksgiving Potato Recipes

No Thanksgiving dinner table is complete without a bowl of...

Thanksgiving Vegetable Recipes

If you’re looking for new healthy vegetable side dishes to...

Recipes for Frozen Yogurt

When you serve one of these frozen goodies this summer, your...
Thanksgiving Meal Makeover

Save 851 calories with our Thanksgiving makeover. With a few...

Healthy Quesadilla Recipes

Quesadillas are the perfect family-friendly weeknight meal...

Healthy Turkey Burger Recipes

Making a burger with ground turkey is the first step for a...

Quick Dinner Recipes

At the end of a busy day, ordering take out for dinner might...
Recipes From the May/June 2013 Issue of EatingWell

Get new recipe inspiration from EatingWell's best recipes...

Tofu Four Ways

According to a 2005 study by the U.S. Soybean Board, 30...

Tilapia Recipes, Mahi-Mahi Recipes and Cod Recipes

The delicate white meat and full flavor found in mahi-mahi,...

Top 50 Diet Recipes

From dinner to dessert, you can feel good about eating our...
Top 50 Diet Recipes for Fall

With the changing weather and back-to-school season comes a...

Top 50 Healthy Recipes for Winter

From chili recipes and stew recipes to creamy chicken recipes...

Top 50 Healthy Recipes of 2012

Ring in the new year with EatingWell’s best healthy recipes!...

Top 50 Recipes for Fall

When the weather turns cooler, creamy casseroles, baked...