Tired of green beans? Bean there done that? You might groan at the Dad joke but you won’t groan at this recipe! The tomato sauce and fresh dill put the ‘spring’ back into the green bean’s step. In addition to huge flavour you’ll also get the nutritional benefits of fibre, vitamins K, A and C, along with the mineral manganese. Serve these beans as a side dish, or top them with chickpeas and Greek feta cheese (from sheep) to enjoy as a main entree.
Following the low FODMAP diet? This recipe can be easily modified for you. Just omit the garlic, substitute garlic-infused oil in place of the avocado oil, and use only the green stems of the green onions because they are fructan-free. Now how easy is that?
Green Beans with Tomatoes and Fresh Dill
Author: Jen - A Naturally Nu Foodie recipe
Prep Time: 5 minutes
Cook Time: 32 to 43 minutes
Total Time: 37 to 48 minutes
Number of Servings: 6
2 garlic cloves, minced
1 tbsp (15 mL) avocado oil
4 green onions, thinly chopped
19 oz (540 mL) can of diced tomatoes
1 cup (250 mL) water or low-sodium vegetable broth
1 pound (500 grams) green beans, chopped into bite-sized pieces
1 to 2 tbsp (15 to 30 mL) fresh dill
¼ tsp (1 mL) black pepper
¼ tsp (1 mL) salt
Mince garlic using a knife or a mini chopper.
Heat oil in a skillet over medium heat. Add garlic and simmer for 1 minute. Add green onions to garlic and stir for 1 to 2 minutes or until tender.
Add canned tomatoes and juice to garlic mixture and simmer for 10 to 15 minutes. Stir occasionally.
Bring water or broth to a boil over high heat. Add beans and dill. Cook beans for 20 to 25 minutes over medium heat. Remove from heat when beans are tender.
Drain beans and stir in tomato sauce, salt and pepper.
Top with a sprig of fresh dill (optional) before serving hot.
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