Garlic green beans

Name: Garlic green beans - Florentina A.
Ingredients: 500 g yellow beans; 1 onion; 6 cloves of garlic; 1 tablespoon sweet paprika; 1 tomato; 1/2 teaspoon pepper; salt; vegeta; oil

Sezon - Garlic green beans by Florentina A. - Recipia

When I have canned green beans that are already cooked, this recipe is one of the quickest solutions for a light meal. It can also be made with raw beans, but it takes a bit longer to cook. Usually, I prepare it when I feel like a simple yet flavorful dish, especially in summer or autumn when fresh beans are available. The recipe is straightforward, with basic ingredients, and the result is a vegetable dish that can stand alone or be served with a slice of bread. Quick Info Total time: 35-45 minutes (with pre-cooked beans, 15-20 minutes) Preparation time: 10 minutes Cooking time: 25-35 minutes (or less with pre-cooked beans) Servings: 4 Difficulty: easy Recipe type: basic/vegetable dish, vegan or side dish Ingredients 500 g yellow green beans (raw or pre-cooked, from a jar) 1 onion 6 cloves of garlic 1 tablespoon sweet paprika 1 tomato (peeled and diced) 1/2 teaspoon pepper salt to taste vegetable seasoning (or other flavor base, optional) oil (for sautéing the onion) Preparation method 1. If using raw beans, wash them, cut off the ends, and break them into 2-3 pieces each. If you have beans from a jar, drain them and set aside. 2. Chop the onion as finely as possible. In a pot, pour a little oil (enough to cover the bottom). Add the onion and sauté over medium heat until it softens slightly. 3. When the onion is soft, add 3 crushed or grated cloves of garlic. Stir and immediately add the diced tomato, peeled. 4. Let the mixture simmer on low heat for about a minute to slightly thicken the sauce. 5. Add the prepared beans (raw or cooked). Mix well to coat them in the sauce. 6. Pour in 2 cups of warm water (about 400-500 ml, enough to cover the beans). Increase the heat, and when it starts to boil, sprinkle in the sweet paprika, pepper, vegetable seasoning (to taste), and salt. 7. Let it boil, covered loosely, for about 20-25 minutes if using raw beans, until they are tender. If using pre-cooked beans, just let them cook for 5-10 minutes to absorb the sauce flavor. If the liquid reduces too much, add a little more water. 8. Five minutes before turning off the heat, crush the remaining 3 cloves of garlic and add them to the pot. Stir and let it simmer a bit longer so the garlic flavor infuses. 9. When the beans are cooked and the sauce has a slightly thick consistency (but not completely reduced), turn off the heat. Why I make this recipe often It’s the kind of quick meal with simple ingredients that I can adapt based on what I have at home. Canned beans shorten the cooking time, but the result remains tasty and light. It can be vegan, summer dish, or a side for any main course. It keeps well in the fridge and tastes good the next day. Tips and variations Tips - If using raw beans, the final flavor is richer, but it takes longer to cook. - The tomato can be peeled more easily if you blanch it for a few seconds in boiling water. - Adding garlic at the end gives the strongest flavor. Don’t skip this step. - Don’t let the liquid reduce too much; the sauce should be thick but not dry. Substitutions - If you don’t have vegetable seasoning, use extra salt and pepper. - You can add chopped bell pepper while sautéing for extra flavor, but it’s not mandatory. - If you don’t have fresh tomato, canned tomato works too, but in smaller quantity. Variations - Add dill at the end for flavor if you like. - It also works with green beans, not just yellow ones. - You can add a bit of hot paprika for those who prefer it spicy. Serving ideas - I usually serve it with a slice of bread or polenta. - It can also be a side dish with grilled meat or fried eggs. - As a main dish, it goes well with a salad of tomatoes or cucumbers. Frequently asked questions 1. Can I use frozen beans? Yes, let them thaw and then cook them like raw ones, but the cooking time may be shorter. 2. Can it be made without vegetable seasoning? Yes, just add salt and pepper to taste. The flavor comes from the vegetables and garlic. 3. Can I use granulated garlic instead of fresh? For authentic flavor, fresh garlic is better, but if needed, you can use granulated garlic (about a teaspoon for 500g of beans). 4. Can this dish be frozen? I do not recommend it; the beans change texture after freezing and become softer. 5. Can it be made without tomato? Yes, but the result is drier. The tomato helps with the sauce and adds flavor. Nutritional values Estimate for one serving (out of 4): - Calories: 120-150 kcal - Protein: 3-4 g - Carbohydrates: 14-18 g - Fats: 4-5 g (from oil) These are approximate values for a vegetable recipe with a little oil. Paprika and garlic do not add significant calories. Storage and reheating It keeps well in the fridge in a sealed container for 2-3 days. It can be reheated on low heat or in the microwave, but don’t let it reduce too much; add 1-2 tablespoons of water if needed. I do not recommend freezing it, as the texture of the beans deteriorates after thawing. This recipe is great for lunch or dinner, doesn’t require rare ingredients or much attention. It remains one of the most practical options with beans, especially when I want a light and quick meal.

Garlic green beans

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