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Sunday, October 1, 2023

Braised Green Beans with Tomatoes, Garlic and Thyme

When it comes to dinner, you can never go wrong with a vegetable side dish. Or maybe even two if you love vegetables the way I do. Braised Green Beans with Tomatoes Garlic and Thyme will become a new family favorite! Plus this dish practically cooks itself, always a plus in a busy kitchen...



Green beans almost scream summer, but this dish is perfect anytime!

As summer comes to a close and the longer days begin disappearing, make sure to enjoy as many meals with the family as is possible. And trust me, it is not the food that makes these gatherings so memorable (although good food is never the wrong dish!). It is those around the table, that make the meal special. That was true at the beginning of time and is still true today. It is the best way to plan all your meals!

Enjoyable year round, with fresh or frozen green beans.

We were given a large picking of green beans from the daughter and son-in-law's garden, those beans will be on our table tonight. Braised with tomatoes, garlic, and thyme. The only thing that would make them taste better, would be if we were sharing with family. But tonight it is just the two of us. But I have made this dish many times, and often from frozen green beans, making it the perfect year round vegetable side dish. It could be considered more a process than a recipe, but we love Braised Green Beans with Tomatoes, Garlic and Thyme. And we had our own home-canned tomatoes to use...

Let's eat more vegetables!

Green beans are a favorite around here, especially home grown. But if you do not have the room to grown your own green beans, those from the grocery store or farmer's market will work just fine! My husband is the gardener in the family. He can grow just about anything, anywhere. Me, not so much...but I will say this, if desire to grown a garden actually grew vegetables and berries, I would be a Master Gardener. But alas I have a brown thumb, but I will keep trying because I love to putter in the garden beds! In the meanwhile I am thankful for Farmer's Markets and CSA shares!

Ingredients needed for this recipe:

  • green beans
  • canned tomatoes
  • garlic
  • thyme
  • bay leaf
  • wine, water, or bone stock
  • brown sugar, if desired, you can make your own!
  • Salt & Pepper

You will also need the following:

  • large flat pan with lid
  • measuring spoons
  • liquid measuring cup
  • silicon spatula or large spoon
  • colander
  • serving dish

Now we are ready to begin!


Home grown produce cooked up delicious for your family, cook with what you have.
Braised Green Beans with Tomatoes Garlic and Thyme

Braised Green Beans with Tomatoes Garlic and Thyme

by the seat of my pants
UPDATED: 10.02.2023

2 pounds green beans, washed with the stem ends removed
2 pints canned tomatoes or 2 15-oz cans of diced tomatoes
1 head garlic, peeled, with the cloves, left intact
1/2 t salt
fresh ground pepper
1 bay leaf
1 t thyme leaves, crumbled in the palm of your hand
1-2 t brown sugar (don't leave this out, the beans will not be sweet)
1/2 c white wine, water, or bone stock 

2 T butter

Wash and snap the ends off the green beans. When snapping, remove any strings that might be present. Drain well. 



Place beans in a flat pan suitable for braising. Scatter the garlic over the beans.



Season with salt, pepper, thyme, and brown sugar. Cover with the canned tomatoes, and pour the wine around the edge of the pan.



Stir gently to combine ingredients.



Bring to a boil, reduce heat to simmer, and let braise for 1 1/2 hours.

To serve, remove beans to a serving platter. 

Add the butter to the pan liquid, bring to a boil and reduce to a sauce, check the flavor, and adjust the seasoning if needed, pour over beans before serving.

Storage options for Braised Green Beans with Tomatoes, Garlic and Thyme. Store in the refrigerator for up to three days. You may freeze for longer storage time, but do expect some changes in texture. 

UPDATE:  For your convenience, a "copy and paste" version of Braised Green Beans with Tomatoes, Garlic and Thyme has been included below. 



#eatmorevegetables!

#scratchmadefoodforyourfamily

#wholefoodingredients


Featured Recipe at:
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Scratch Made Food! & DIY Homemade Household featured at Farm Fresh Tuesdays.

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Braised Green Beans with Tomatoes Garlic and Thyme
by the seat of my pants
UPDATED: 10.02.2023

2 pounds green beans, washed with the stem ends removed
2 pints canned tomatoes or 2 15-oz cans of diced tomatoes
1 head garlic, peeled, with the cloves, left intact
1/2 t salt
fresh ground pepper
1 bay leaf
1 t thyme leaves, crumbled in the palm of your hand
1-2 t brown sugar (don't leave this out, the beans will not be sweet)
1/2 c white wine, water, or bone stock 

2 T butter

Wash and snap the ends off the green beans. When snapping, remove any strings that might be present. Drain well. 

Place beans in a flat pan suitable for braising. Scatter the garlic over the beans.

Season with salt, pepper, thyme, and brown sugar. Cover with the canned tomatoes, and pour the wine around the edge of the pan.

Stir gently to combine ingredients.

Bring to a boil, reduce heat to simmer, and let braise for 1 1/2 hours.

To serve, remove beans to a serving platter. 

Add the butter to the pan liquid, bring to a boil and reduce to a sauce, check the flavor, and adjust the seasoning if needed, pour over beans before serving.

Storage options for Braised Green Beans with Tomatoes, Garlic and Thyme. Store in the refrigerator for up to three days. You may freeze for longer storage time, but do expect some changes in texture. 

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Would you like to comment?

  1. hubby has been making a version of this for years. he uses beans and tomatoes, with lots of garlic and a bit of paprika. he calls it Greek beans tho i've seen other names for it. i think a lot of countries lay claim to it. very delish!

    ReplyDelete
    Replies
    1. I love greens beans braised slowly, with or without ham. This dish comes together deliciously! Thanks for stopping by, I appreciate it.

      Delete
  2. Thanks for sharing with us at Farm Fresh Tuesdays Blog Hop! Your fabulous green beans are one of my features at this week's hop! Be sure to stop by to see your feature and to say hi!
    Take care,
    Melissa | Little Frugal Homestead

    ReplyDelete
  3. We have been featuring your delicious recipe on Full Plate Thursday,502 this week! Thanks so much for sharing your awesome talent with us and you come back real soon!
    Miz Helen

    ReplyDelete
  4. Sounds tasty! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared.

    ReplyDelete
  5. Visiting again to say thanks so much for linking up with me at A Themed Linkup 44 for Vegan Recipes. Shared again on social media.

    ReplyDelete
    Replies
    1. You are welcome! Thanks for hosting, I appreciate sharing with Grammy's Grid!

      Delete
  6. I can’t wait till my beans & tomatoes are ready so I can try this! (Joining you from Grammys Grid today)

    ReplyDelete
    Replies
    1. Hi Ginarae, thanks for stopping by, I sure appreciate it. I hope you enjoy this as much as we do!

      Delete
  7. Just what I needed! There's full of beans and I don't have any fresh ideas what to do with them. Thanks.

    ReplyDelete
  8. I've decided to try my hand at some winter gardening (our winters are very mild for the most part). One of the things I have planted is green beans so I'm hopeful of a harvest where I can try this recipe. :)

    ReplyDelete
    Replies
    1. Hi Donna, I am hoping for a small patch this winter also, our first year in East Texas. Thanks for stopping by, I appreciate it.

      Delete
  9. I have been looking around for some new side dishes when I found your post. Looks delicious and I can't wait to try them! Have a wonderful week.

    ReplyDelete
    Replies
    1. Jennifer, this is a delicious side dish, I hope you enjoy it as much as we do. Thanks for stopping by, I appreciate it.

      Delete
  10. This would be a perfect for Thanksgiving dinner!

    ReplyDelete
  11. This sounds yummy!
    Thanks bunches for sharing this recipe with Sweet Tea & Friends this month dear friend.

    ReplyDelete
    Replies
    1. Thank you Paula, and thanks so much for hosting Sweet Tea and Friends!

      Delete
  12. Sounds very tasty, and a great way to encourage more eating of vegetables! Thanks for linking at Is This Mutton

    ReplyDelete
    Replies
    1. Gail, thanks so much, and thanks for hosting! I appreciate it.

      Delete
  13. We sure have enjoyed featuring your awesome post at Full Plate Thursday, 662. Thanks so much for sharing with us and hope you will come back to see us soon!
    Miz Helen

    ReplyDelete

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