Best French String Beans With Crushed Tomatoes Recipes

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FRENCH STRING BEANS



French String Beans image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound French string beans, both ends removed
Kosher salt
1 red onion, large- diced
1/2 red bell pepper, large diced
1/2 yellow bell pepper, large diced
Good olive oil
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
  • Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
  • Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD



French String Beans/ Green Beans, Tomato & Basil Salad image

Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !

Provided by Polar Bear

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb thin string bean
2 tablespoons good quality red wine vinegar (preferably Italian or French)
3 tablespoons peanut oil or 3 tablespoons grapeseed oil
salt and pepper
3 large fresh tomatoes
1/3 cup virgin olive oil
1/3 cup thinly sliced onion, for garnish
15 -20 basil leaves

Steps:

  • Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
  • Bring to a boil.
  • Add the string beans.
  • Cover and bring to a strong boil for 5 minutes.
  • They just turn crunchy, cooked and a wonderful green (not brownish!).
  • Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
  • Toss the beans with 2 tbsp white wine vinegar and oil.
  • Season and set aside.
  • Peel the tomatoes if desired but it is not necessary.
  • Slice crosswise very thinly.
  • Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
  • Sprinkle generously with salt and pepper.
  • Tomatoes need a lot of salt.
  • Then sprinkle with vinegar and oil.
  • Wash the fresh basil leaves and separate the leaves.
  • Pile the largest leaves together.
  • Roll the leaves into a tight bundle and slice them into very thin, long strips.
  • Cut the onion into very thin slices and separate the slices into individual rings.
  • With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.

Nutrition Facts : Calories 316.4, Fat 28.6, SaturatedFat 4.3, Sodium 14.8, Carbohydrate 15.2, Fiber 6, Sugar 5.8, Protein 3.6

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

STEWED LENTILS AND TOMATOES



Stewed Lentils and Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

Steps:

  • Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
  • Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
  • Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

STRING BEANS IN CHUNKY TOMATO SAUCE



String Beans in Chunky Tomato Sauce image

I'm sure this dish will take you back, whether you make it with "Italian" string beans (those flat wide ones), regular string beans, or the more expensive, thinner haricots verts. It isn't necessary to start with a long-simmered tomato sauce for these beans; in fact, the flavor will be fresher with this quick-cooked marinara made right in the pan. The acidity of the tomatoes will turn the string beans a sort of olive green. That doesn't bother me at all-it reminds me of the way my grandmother cooked vegetables. Maybe they weren't the brightest-green vegetables I've ever seen, but they certainly were the most delicious.

Yield makes 6 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil, plus more for finishing the dish if you like
6 cloves garlic, peeled
1 pound flat "Italian" string beans, regular string beans, or haricots verts, ends trimmed
Salt
Crushed hot red pepper
One 28-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid

Steps:

  • Heat the oil in a large, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until lightly browned, about 2 minutes. Scatter the string beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
  • Meanwhile, crush the tomatoes coarsely with your hands. Add them to the string beans, cover the pan, and cook until the beans are tender, about 10 minutes. Taste the beans, and season with additional salt and red pepper if you like. Serve hot.

STRING BEANS AND TOMATOES



String Beans and Tomatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon butter
1/3 cup ketchup
1/2 cup grated carrot
1 teaspoon dried basil
2 large tomatoes, diced
One 10-ounce can tomatoes with chiles, such as Rotel
3 cups sliced fresh string beans, in 1/2-inch pieces
Salt and pepper
Salt and pepper
Rice, for serving

Steps:

  • In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

STRING BEANS WITH TOMATOES



String Beans With Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh string beans
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, about 1/2 pound
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons finely minced chopped garlic
1 bay leaf

Steps:

  • Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
  • Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
  • Core tomatoes, and cut into half-inch cubes.
  • Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

FRENCH STRING BEAN SALAD



French String Bean Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

Steps:

  • Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

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