Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Green Beans with Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aya Brackett Prep Time: 25 mins Total Time: 45 mins Servings: 8 A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth. Ingredients 5 tablespoons extra-virgin olive oil 1 medium onion, halved and thinly sliced (2 cups) 1 ½ 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 Directions 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. Rate it Print