Vegan Green Beans Braised with Tomato Sauce
Updated Dec. 14, 2022
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2beefsteak tomatoes
- 2½tablespoons plus 1 teaspoon extra-virgin olive oil
- 1clove garlic
- 1shallot garlic cloves, minced
- ½pound green beans, trimmed
- ¼teaspoon crushed chili flakes or Aleppo pepper
- Salt, to taste
- Ground white pepper, to taste
- 2½inch thick slices country bread
- 8medium basil leaves, sliced into chiffonade
Nutritional analysis per serving (2 servings)
340 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 8 grams protein; 698 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
- Step 2
In a medium saucepan over medium-low heat, heat 2½ tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
- Step 3
Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
- Step 4
Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.
Private Notes