Green Beans Braised in Tomatoes and Onions

Green Beans Braised in Tomatoes and Onions



  • 1 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 tsp crushed fennel seeds
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground coriander
  • 1 medium onion, chopped
  • 14oz can diced tomatoes
  • 1 lb green beans, trimmed (if using frozen, defrost first)
  • salt and freshly ground black pepper, to taste



  1. Heat the olive oil over medium heat in a pot fitted with a lid.
  2. Stir in the garlic, fennel seeds, cardamom and coriander. When the mixture becomes fragrant after 30 seconds or so, quickly stir in the onions. Cook until the onions become soft and translucent; about 5 minutes.
  3. Stir in the diced tomatoes and their liquid. Cook for a minute or two, then stir in the green beans.
  4. Cover the pot with a lid and reduce the heat to low. Cook for about 25-40 minutes, depending on how soft you like your green beans. Check halfway through and add a small amount of water if the beans appear too dry.
  5. Taste and add salt and pepper, if needed.
  6. Serve hot or at room temperature. These beans reheat really well, in case you decide to double the recipe.

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