Braised Green Beans with Tomatoes and Cilantro

braised green beans with tomatoes and cilantro
Photo: Noe Dewitt
Prep Time:
25 mins
Total Time:
45 mins
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.


  • 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


  1. 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.

  2. 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.

Related Articles