| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/3 cup ketchup
- 1/2 cup grated carrot
- 1 teaspoon dried basil
- 2 large tomatoes, diced
- One 10-ounce can tomatoes with chiles, such as Rotel
- 3 cups sliced fresh string beans, in 1/2-inch pieces
- Salt and pepper
- Salt and pepper
- Rice, for serving
Instructions
- In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 123 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 723 mg |
Reviews
wow
I thought adding ketchup to this dish sounded nasty. Unfortunately, I was right. I think I will actually try it again with no ketchup added or use tomato paste instead.
When I saw the episode where Trisha made this dish I was intrigued with the list of ingredients. I’d never heard of green beans and tomatoes together so I had to try it. I was very surprised at the amount of “heat” with this (not too much, but it gave it a nice kick)….and I LOVED it! Both my husband and I love a lot of Trisha’s recipes and I usually ask him “was it worth the wait?” and his answer is always “Yes!”
This dish lacked flavor for me. I didn’t care for the acidity of the tomatoes and thought the carrots would help with that, but they didn’t. Sorry, but this was disappointing. It also takes quite a bit of prep time for a weeknight.
Absolutely fantastic. Only changes wereto brown the chop in the pan first, remove and toast the rice adding another half cup rice and commensurate amount of broth (did not use water just broth as I usually do for rice), I also prepared the green bean and tomatoes recipe…deelish…After a busy work day all was on the table in just over and hour with little mess and gobbled up quickly.
This dish has some amazing flavors. However, next time I’ll precook my beans in my electric pressure cooker to save time.
Love these beans! I followed the recipe as below except I only used Half a can of Rotel to control the spice. I let them simmer abt 10 mins longer than indicated with the lid on and the beans were perfect (not mushy). The flavors also has more time to blend.
I used HATCH tomatoes and green chiles like you used on the show and this was amazing and pretty easy!! Plan to make for Christmas dinner showing off the green and red:).
So I made this with Asparagus instead of beans and a can of hot tomatoes with peppers. It was great with my meatloaf and mashed potatoes but it was a tad bit runny. So I revamped it into soup the next day. The soup turned out great once I used a Vitamix to blend it then divided it into 2 (was too think for soup at first) and froze 1/2. I added chicken broth to the other 1/2 and then made up some tortellini to add in and it ROCKED! One of my fav soups I’ve made this fall, and it was a happy accident.
This was a home run at our house…I did the zuchinni thing with it…no seeds, just cut it up in 1/2″ x 1″ strips…also added the corn off one ear I had left over…you know if a person would add grilled chicken to this, this would be a completed one dish meal…btw I use mild chilies ( i love spicy too, but not for this one…turned out like a southwest dish…good job Trisha !!!!