Baked green beans

Name: Baked green beans - Maricica D.
Ingredients: 1 kg green beans; 2 onions; 2 cups tomato juice; salt; pepper; thyme; water

Sezon - Baked green beans by Maricica D. - Recipia

Oven-baked green beans are prepared simply, in a single dish. The beans are cleaned, chopped, and placed together with onions, tomato juice, and spices. In the oven, the sauce gradually reduces, while the beans remain well-cooked and flavorful. The recipe has no complicated steps and can be served as a vegetable dish, alongside polenta and garlic sauce. Quick Info Preparation time: not specified in the original recipe Baking time: until all the liquid reduces; exact duration not specified Total time: cannot be determined exactly without the oven temperature and baking duration Servings: number of servings not specified; depends on the amount served Difficulty: easy Recipe type: oven-baked vegetable dish Ingredients 1 kg green beans 2 onions 2 cups tomato juice salt, to taste pepper, to taste thyme, to taste water, enough to cover the beans oil, for greasing the baking dish Preparation Method 1. Clean the beans by removing the ends, then wash them well under running water. 2. Cut the beans into pieces. The size is not mentioned in the original recipe, so you can cut them into suitable serving pieces without leaving them whole. 3. Grease a baking dish with oil. Add the chopped onions and the cut beans. 4. Add salt, pepper, and thyme to taste. The spices are added directly over the vegetables before pouring in the liquids. 5. Pour the two cups of tomato juice over the vegetables. 6. Add enough water to cover the beans. The amount of water may vary depending on the shape of the dish and how much liquid is needed to cover the vegetables. 7. Place the dish in the preheated oven. The beans should bake until cooked through and the liquid reduces. The recipe does not specify the oven temperature or a fixed time, so it is important to monitor the dish during baking. 8. Serve the oven-baked green beans with polenta and garlic sauce. As the liquid reduces, check that the beans do not run out of sauce before they are cooked through. If necessary, adjustments can be made during baking without altering the basic proportions of the recipe. The dish is ready when the liquid has reduced and the beans are well cooked. Why I Make This Recipe Often It’s a practical recipe when I have green beans on hand and want to prepare them without many steps. All ingredients go into the same dish, and the oven takes care of the cooking. The tomato juice and onions provide enough flavor for the vegetables, while the thyme adds the specific aroma to the dish. I also enjoy it because it pairs easily with polenta and garlic sauce, without needing additional sides. It’s suitable for a simple lunch or a meal where I want a vegetable dish with sauce. Tips Clean and wash the beans well before cutting them. If ends or very long pieces remain, the dish will be harder to serve. Water should be added to cover the beans, but not in a rigidly fixed amount. The shape of the dish and the volume of the beans can change the necessary liquid level. Salt, pepper, and thyme should be added to taste. If the tomato juice is already salty, keep this in mind when seasoning. Monitor the dish towards the end of baking. The goal is for the liquid to reduce, but the beans should remain cooked and not dry out excessively. Substitutions The recipe does not provide substitutions for the main ingredients. Green beans can only be prepared in the combination presented, with onions and tomato juice, without needing additional ingredients. If you do not have tomato juice, the source of the recipe does not specify an alternative. To maintain the flavor and consistency of the dish, it is preferable to use the tomato juice mentioned in the ingredient list rather than replacing the liquid with plain water. Variations A sure variation within the recipe is adjusting the amount of thyme, pepper, or salt according to taste. These are the spices indicated in the original recipe and can be dosed differently without changing the preparation method. You can also leave the beans in larger or smaller pieces while keeping the same sequence of steps. The important thing is that the pieces are suitable for serving and covered with liquid before going into the oven. I have not included other vegetables or spices, as they do not appear in the original recipe. Serving Ideas Oven-baked green beans are served with polenta and garlic sauce, as mentioned in the recipe. The polenta can be served separately, while the beans are served with the tomato sauce from the dish. The garlic sauce can be added to the table, according to preference. This way, everyone can adjust the amount without changing the overall flavor of the dish. Frequently Asked Questions 1. Do I need to boil the beans before putting them in the oven? No. In the original recipe, the beans are cleaned, washed, cut, and placed directly in the baking dish with the other ingredients. 2. How much water should be added? Add enough water to cover the beans. The exact amount is not mentioned, as it depends on the dish used and how the beans are arranged. 3. At what temperature is it baked? The oven temperature is not specified in the original recipe. It only mentions that the dish is placed in the preheated oven and left until all the liquid reduces. 4. How do I know when it’s done? The dish is ready when the beans are cooked, and the liquid has reduced. If the beans are still firm but the liquid has already reduced, careful monitoring is necessary to avoid drying out. 5. What do I serve the oven-baked beans with? They are served with polenta and garlic sauce, as indicated in the basic recipe. Nutritional Values The values are estimated and may not be exact, as the amount of oil used for greasing the dish is not specified, and the number of servings is not established. For 100 g of the dish, excluding the oil and without calculating the exact water loss during baking, the approximate estimates are: 30–50 kcal 5–8 g carbohydrates 1.5–2.5 g protein 0–2 g fat Green beans mainly contribute carbohydrates and fiber, while onions and tomato juice add a moderate amount of carbohydrates. Fats come almost exclusively from the oil used for greasing the dish. Since this does not have an exact amount in the recipe, the final caloric intake may vary. If the dish is served with polenta and garlic sauce, the nutritional values of the meal will be higher than those of the plain beans. The amount of polenta and garlic sauce should be calculated separately for a complete estimate. Storage and Reheating If there are leftover oven-baked green beans, let them cool and store them in the refrigerator in a covered container. Consume within the next few days. When reheating, heat only the amount that will be served. The dish can be reheated until it is well warmed through, ensuring that the sauce does not reduce too much. If it has been in the refrigerator and the sauce has thickened, stir gently before serving. The polenta and garlic sauce should be stored separately if prepared at the same time.

Baked green beans

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