Today I woke up craving something simple, yet flavorful, like what my mom used to make, but quicker. To be honest, I almost burned the onion the first time I tried cooking green beans like this... I was looking at my phone, not the pot. And for me, if I'm not paying attention for just a second, the onion turns to ashes. That's how I learned to have everything prepped before I start, instead of searching for oil or hunting for dill in the fridge when the pan is already smoking. Today I got lucky; I found frozen green beans at the bottom of the freezer, I didn't even remember having them. I thought, why not, since I didn't feel like cooking anything else.
Cooking time: about 35-40 minutes if your beans are already cleaned or frozen. At first, it took me over an hour because I was trying to cut the frozen beans with a knife, I had no clue… This serves 3 hungry people or 4 if they have bigger appetites, especially if you add a salad or some bread. It's nothing complicated; I’d say even a teenager who doesn’t just want sandwiches can make this, as long as they have patience and don’t rush the onion.
I keep coming back to this dish because it's the kind that doesn't weigh you down. You make it quickly, using things you already have at home: frozen beans, onion, tomatoes (or tomato juice, whatever you have), oil, garlic, and I often forget to add dill and it’s still fine. And it won’t upset your stomach afterwards. It’s the kind of meal you can enjoy on the couch, with a warm plate in your lap, it doesn’t require much from you and doesn’t keep you stuck at the stove for hours. Plus, if you have a roasted pepper or some pickles, you don’t need anything else.
1. First, I sauté the onion. I chop it finely; I don’t like big chunks, they taste too strong if not cooked well. I usually use a large onion, but if I don’t have one, I’ll throw in two smaller ones and no one complains. In a wide pot, I add oil, about two tablespoons, but I never measure, I just pour by eye. I also add a splash of water (I know that this prevents the onion from burning and keeps it from frying too hard). This was the part I messed up at first because I wouldn’t add the water and I’d forget about it. When it starts smelling nice and becomes translucent, I move on to the next step.
2. I usually toss the frozen beans directly into the pot. It’s fine even if they’re not thawed; they’ll boil anyway. The amount varies – I put in what I think will be enough for us, but it should be about 350-400 grams since they lose some volume when cooked. I mix them with the onion, let them heat for a minute or two, then I pour in water until it almost covers the beans (about 200-250 ml, I’ve never measured it exactly).
3. I let it cook on medium heat. Not too high, not too low. I don’t cover it completely, just partially – if you cover it all the way, too much water spills out the sides, and if you don’t cover it at all, it dries out too quickly. I stir occasionally to prevent sticking. In about 15-20 minutes, the beans should be tender; if not, I let them cook a few more minutes. It really depends on how thick the beans are or how long they’ve been in the freezer. I poke them with a fork; I don’t rely solely on the minutes.
4. Once they’re cooked, I add the tomato juice – about 4-5 good tablespoons, enough to taste the sauce but not drown the beans in it. If you have thicker tomato paste, dilute it with a bit of water; don’t add it directly or it will stick. I let this simmer for 10 minutes so the sauce reduces and the beans absorb the tomato flavor. I always taste; that’s the best part.
5. I add the garlic near the end; otherwise, the flavor disappears. I peel three cloves, crush them, and toss them in, stirring a couple of times before turning off the heat. I add salt to taste, not at the beginning, because this type of bean, if you add salt too early, supposedly toughens (I don’t know how true that is, but that’s what I always do).
6. Dill is optional, but if I have it, I toss in a finely chopped bunch. I put it all in the dish; I don’t save any for garnish, because otherwise I forget about it and it wilts away in the fridge.
7. After I turn off the heat, I cover the pot and let it rest for about 5 minutes. It tastes better if you don’t eat it straight from the pot; the flavors settle, I think.
I suggest not complicating things with expensive ingredients. If you don’t have olive oil, sunflower oil works too. If you don’t have garlic, it’s not a big deal, but I’ll tell you, it doesn’t taste the same without it. Some people add paprika to the onion – it’s not bad, but I don’t like to color the sauce too much. For those who want to drink something with it, a glass of dry white wine works well, but cold water with lemon does the job too, especially if you’ve added plenty of garlic. If you want something on the side, a tomato and cucumber salad goes perfectly, or some toasted bread rubbed with garlic, if you can handle it. For a complete meal, I’d suggest a light soup beforehand, or nothing – it’s quite filling on its own.
You can swap the green beans for yellow beans if you have them; it works great. If you don’t have dill, parsley is fine too, but not too much, as it can overpower the flavor. Some people add carrot or celery to the onion; I don’t, because I don’t like to change the base flavor. If you want to add meat, a bit of smoked meat at the beginning works, but not too much, since then it’s no longer a summer dish; it’s something else. For those who don’t like garlic, skip it, but don’t complain that it lacks flavor!
It pairs best with roasted peppers, especially if you feel like making them (and don’t forget them on the grill like I sometimes do). Cold pickles from a jar, especially carrots or cucumbers, go perfectly. But it’s also good on its own with fresh bread. I’ve tried it with plain rice; I didn’t like it, but that’s just a matter of taste.
Questions I’ve been asked a few times:
- Can I use fresh beans? Yes, just clean them beforehand, cut the ends, and wash them well. They cook pretty much the same, but sometimes faster.
- If I don’t have tomato juice, can I use tomato paste? Yes, but dilute it with water so it’s not too thick. Tomato juice gives it a different, fresher taste, but both are good.
- I added salt at the beginning and the beans stayed hard. Why? I’ve heard that salt slows down cooking; that’s what I’ve been told. I add it at the end, just to be safe.
- Can I freeze this dish? Yes, but let it cool before putting it in a container. When reheating, don’t use high heat, as it ruins the flavor.
- Can I add other herbs? Sure, parsley or lovage, but don’t overdo it, so it doesn’t overpower everything.
If you’re curious about how healthy it is: for a 250g serving, it has about 120-150 calories, with around 6-7g of protein, 5-6g of fat (if you don’t use too much oil), and under 20g of carbohydrates. It’s quite “light,” especially if you don’t eat bread with it. It’s great for those who are mindful of digestion; it doesn’t weigh heavily and doesn’t cause bloating like dried beans do. You get plenty of vitamins, especially if you add lots of greens and don’t cook on high heat, so nothing gets destroyed. It’s also good for diets; it has no sugar, no processed stuff, everything is clean. Olive oil has healthy fats, but if you have issues with fats, you can reduce the amount.
It keeps well in the fridge for 2-3 days without any problem. Reheat it directly on the stove over low heat, not in the microwave, as the texture changes and I don’t like that. If you see it has thickened too much, add a spoonful of water or tomato juice to bring it back to life. It can be frozen, but it’s not the same; I prefer it fresh.
Ingredients used:
green beans (yellow beans can also work, fresh or frozen) – this is the base, providing texture and volume
onion – for sweetness; it comes out bland without it
oil (olive or sunflower) – helps sauté the onion and bind the flavors
tomato juice or paste – for the sauce, adds acidity and color
garlic – gives that slight pungent flavor; without it, it’s just boiled beans with tomatoes
salt – enhances all the other flavors
dill (or parsley, if you don’t have it) – for an extra touch of freshness, but it’s fine without it
Cooking time: about 35-40 minutes if your beans are already cleaned or frozen. At first, it took me over an hour because I was trying to cut the frozen beans with a knife, I had no clue… This serves 3 hungry people or 4 if they have bigger appetites, especially if you add a salad or some bread. It's nothing complicated; I’d say even a teenager who doesn’t just want sandwiches can make this, as long as they have patience and don’t rush the onion.
I keep coming back to this dish because it's the kind that doesn't weigh you down. You make it quickly, using things you already have at home: frozen beans, onion, tomatoes (or tomato juice, whatever you have), oil, garlic, and I often forget to add dill and it’s still fine. And it won’t upset your stomach afterwards. It’s the kind of meal you can enjoy on the couch, with a warm plate in your lap, it doesn’t require much from you and doesn’t keep you stuck at the stove for hours. Plus, if you have a roasted pepper or some pickles, you don’t need anything else.
1. First, I sauté the onion. I chop it finely; I don’t like big chunks, they taste too strong if not cooked well. I usually use a large onion, but if I don’t have one, I’ll throw in two smaller ones and no one complains. In a wide pot, I add oil, about two tablespoons, but I never measure, I just pour by eye. I also add a splash of water (I know that this prevents the onion from burning and keeps it from frying too hard). This was the part I messed up at first because I wouldn’t add the water and I’d forget about it. When it starts smelling nice and becomes translucent, I move on to the next step.
2. I usually toss the frozen beans directly into the pot. It’s fine even if they’re not thawed; they’ll boil anyway. The amount varies – I put in what I think will be enough for us, but it should be about 350-400 grams since they lose some volume when cooked. I mix them with the onion, let them heat for a minute or two, then I pour in water until it almost covers the beans (about 200-250 ml, I’ve never measured it exactly).
3. I let it cook on medium heat. Not too high, not too low. I don’t cover it completely, just partially – if you cover it all the way, too much water spills out the sides, and if you don’t cover it at all, it dries out too quickly. I stir occasionally to prevent sticking. In about 15-20 minutes, the beans should be tender; if not, I let them cook a few more minutes. It really depends on how thick the beans are or how long they’ve been in the freezer. I poke them with a fork; I don’t rely solely on the minutes.
4. Once they’re cooked, I add the tomato juice – about 4-5 good tablespoons, enough to taste the sauce but not drown the beans in it. If you have thicker tomato paste, dilute it with a bit of water; don’t add it directly or it will stick. I let this simmer for 10 minutes so the sauce reduces and the beans absorb the tomato flavor. I always taste; that’s the best part.
5. I add the garlic near the end; otherwise, the flavor disappears. I peel three cloves, crush them, and toss them in, stirring a couple of times before turning off the heat. I add salt to taste, not at the beginning, because this type of bean, if you add salt too early, supposedly toughens (I don’t know how true that is, but that’s what I always do).
6. Dill is optional, but if I have it, I toss in a finely chopped bunch. I put it all in the dish; I don’t save any for garnish, because otherwise I forget about it and it wilts away in the fridge.
7. After I turn off the heat, I cover the pot and let it rest for about 5 minutes. It tastes better if you don’t eat it straight from the pot; the flavors settle, I think.
I suggest not complicating things with expensive ingredients. If you don’t have olive oil, sunflower oil works too. If you don’t have garlic, it’s not a big deal, but I’ll tell you, it doesn’t taste the same without it. Some people add paprika to the onion – it’s not bad, but I don’t like to color the sauce too much. For those who want to drink something with it, a glass of dry white wine works well, but cold water with lemon does the job too, especially if you’ve added plenty of garlic. If you want something on the side, a tomato and cucumber salad goes perfectly, or some toasted bread rubbed with garlic, if you can handle it. For a complete meal, I’d suggest a light soup beforehand, or nothing – it’s quite filling on its own.
You can swap the green beans for yellow beans if you have them; it works great. If you don’t have dill, parsley is fine too, but not too much, as it can overpower the flavor. Some people add carrot or celery to the onion; I don’t, because I don’t like to change the base flavor. If you want to add meat, a bit of smoked meat at the beginning works, but not too much, since then it’s no longer a summer dish; it’s something else. For those who don’t like garlic, skip it, but don’t complain that it lacks flavor!
It pairs best with roasted peppers, especially if you feel like making them (and don’t forget them on the grill like I sometimes do). Cold pickles from a jar, especially carrots or cucumbers, go perfectly. But it’s also good on its own with fresh bread. I’ve tried it with plain rice; I didn’t like it, but that’s just a matter of taste.
Questions I’ve been asked a few times:
- Can I use fresh beans? Yes, just clean them beforehand, cut the ends, and wash them well. They cook pretty much the same, but sometimes faster.
- If I don’t have tomato juice, can I use tomato paste? Yes, but dilute it with water so it’s not too thick. Tomato juice gives it a different, fresher taste, but both are good.
- I added salt at the beginning and the beans stayed hard. Why? I’ve heard that salt slows down cooking; that’s what I’ve been told. I add it at the end, just to be safe.
- Can I freeze this dish? Yes, but let it cool before putting it in a container. When reheating, don’t use high heat, as it ruins the flavor.
- Can I add other herbs? Sure, parsley or lovage, but don’t overdo it, so it doesn’t overpower everything.
If you’re curious about how healthy it is: for a 250g serving, it has about 120-150 calories, with around 6-7g of protein, 5-6g of fat (if you don’t use too much oil), and under 20g of carbohydrates. It’s quite “light,” especially if you don’t eat bread with it. It’s great for those who are mindful of digestion; it doesn’t weigh heavily and doesn’t cause bloating like dried beans do. You get plenty of vitamins, especially if you add lots of greens and don’t cook on high heat, so nothing gets destroyed. It’s also good for diets; it has no sugar, no processed stuff, everything is clean. Olive oil has healthy fats, but if you have issues with fats, you can reduce the amount.
It keeps well in the fridge for 2-3 days without any problem. Reheat it directly on the stove over low heat, not in the microwave, as the texture changes and I don’t like that. If you see it has thickened too much, add a spoonful of water or tomato juice to bring it back to life. It can be frozen, but it’s not the same; I prefer it fresh.
Ingredients used:
green beans (yellow beans can also work, fresh or frozen) – this is the base, providing texture and volume
onion – for sweetness; it comes out bland without it
oil (olive or sunflower) – helps sauté the onion and bind the flavors
tomato juice or paste – for the sauce, adds acidity and color
garlic – gives that slight pungent flavor; without it, it’s just boiled beans with tomatoes
salt – enhances all the other flavors
dill (or parsley, if you don’t have it) – for an extra touch of freshness, but it’s fine without it