Food & Cooking Recipes Healthy Recipes Vegan Recipes Braised Green Beans with Tomatoes and Cilantro 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 June 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Noe Dewitt Prep Time: 25 mins Total Time: 45 mins Yield: 6 to 8 Serves Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish. Ingredients ¼ cup extra-virgin olive oil, plus more for serving 4 cloves garlic, smashed and peeled 2 large tomatoes, coarsely chopped (3 cups) Kosher salt and freshly ground pepper 1 ½ pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups) ½ cup coarsely chopped fresh cilantro, plus more leaves for serving Directions Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes. Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves. Rate it Print