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Garlic Green Bean and Tomato

Heart Healthy Garlic Green Bean and Tomato Recipe

                   
Garlic Green Bean and Tomato
White wine, minced garlic, and plum tomatoes make a deliciously fragrant sauce for this mouthwatering warm vegetable blend. This savory, gluten-free side dish complements meat, chicken, and seafood entrees.
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Ingredients
Recipe yields 4 servings
1/2 lb fresh green beans, trimmed
2 tsp olive oil
1 shallot, thinly sliced
1 garlic clove, minced
4 plum tomatoes, quartered
1/4 cup dry white wine
1 Tbsp chopped basil
Black pepper to taste
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Directions
Step 1

In a large pot, blanch green beans in simmering water for 3 minutes, or until slightly tender. Drain in a colander. Set aside.

Step 2

In a skillet, heat oil over medium heat until hot. Add shallot and garlic and sauté until shallot is softened. Add tomatoes and cook until they are heated through, about 3 minutes. Add green beans and cook until juices evaporate, about 10 minutes. Add white wine and basil and cook for 2 minutes. Season with pepper. Serve warm.

Time: 35 minutes
Servings: 4
Calories: 56
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:56
total fat:2g
sat fat:0g
cholesterol:0mg
sodium:5mg
total carb:6g
fibers:2g
proteins:1g

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Heart Healthy Garlic Green Bean and Tomato Recipe
Ingredients
Recipe yields 4 servings
1/2 lb fresh green beans, trimmed
2 tsp olive oil
1 shallot, thinly sliced
1 garlic clove, minced
4 plum tomatoes, quartered
1/4 cup dry white wine
1 Tbsp chopped basil
Black pepper to taste
Directions
Step 1

In a large pot, blanch green beans in simmering water for 3 minutes, or until slightly tender. Drain in a colander. Set aside.

Step 2

In a skillet, heat oil over medium heat until hot. Add shallot and garlic and sauté until shallot is softened. Add tomatoes and cook until they are heated through, about 3 minutes. Add green beans and cook until juices evaporate, about 10 minutes. Add white wine and basil and cook for 2 minutes. Season with pepper. Serve warm.

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