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Braised Green Beans with Tomatoes


A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Aya Brackett

Source: Martha Stewart Living, December 2016


  • 5 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced (2 cups)
  • 1 1/2 pounds green beans, trimmed and halved crosswise on the bias
  • 1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (2 cups)
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons coarsely chopped fresh oregano leaves
  • Kosher salt and freshly ground pepper


  1. In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

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