Fast, controlled cooking is the key for great green beans, full of phytonutrients and antioxidants. If you cook too quickly, older beans will have a woody, unappetizing taste; cook too long and the beans will be so soft you might as well open a can. A short steam will bring out the dazzling color and crisp, garden-fresh taste. Fresh green beans and tomato are a classic Spanish combination and an easy way to add a healthy vegetable to the table. Pick the smallest, sweetest beans available for an appetizing dish that looks great as well.

6 (3/4 cup) servings
Prep Time: 6 minutes
Cooking Time: 6 minutes
Total Time: 12 minutes

8 oz. fresh green beans, snipped
2/3 cup yellow onions, diced
1/3 cup green pepper, diced
1-1/2 teaspoons olive oil
2 plum tomato, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1/4 teaspoon kosher salt

Follow the prep technique next to each ingredient. Steam green beans to al dente; set aside. Sauté onions and peppers in olive oil until soft. Add plum tomatoes, fresh herbs and steamed green beans. Sauté to incorporate the flavors.

calories 35.25, fat 1.32g, sat fat 0.20g, cholesterol 0mg, sodium 84.26mg, carbohydrates 5.71g, fiber 1.84g, sugars 3.13g, protein 1.23g

Created by Chef Edwin Cabrera, Copyright © AdventHealth