Green Beans, fresh

There are a variety of ways to prepare green beans. The old-fashioned kind I have had so many times would incorporate some onion, bacon drippings, and cook down for quite a long time.

This is a fresher method, which takes on an Italian flair, and I like to cook the green beans through, but only until just done – not for a long time.


  • 2 pounds fresh green beans (I cut them in half)
  • 4 Tbsp. olive oil
  • 2 medium onions, roughly chopped
  • 2 cans diced or stewed tomatoes
  • 6 cloves of garlic, minced
  • 1 Tbsp. red pepper flakes
  • 2 cups chicken (or vegetable) stock
  • 2 Tbsp. soy sauce


Heat a large sauce pan or small dutch oven over medium high heat and add olive oil, then chopped onion. Sauté for 2 minutes, stirring occasionally, and add garlic and red pepper flakes, along with canned tomatoes and stock. Sauté for 2 more minutes, then add prepared green beans and top with a couple of tablespoons of soy sauce.

Cover the pot tightly, and bring up to a medium boil over medium-high heat. Stir, then replace the lid on the pan, and leave it cracked. Turn the heat down to medium-low and cook for about 10 minutes until desired tenderness.

I like to serve each portion in a small bowl with some of the pot liquor along with the beans, onions and tomatoes. The beans will lose their bright green color when they are exposed to the acid in the tomatoes. In this picture, they were crisp-tender.

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