In this version of a classic Mediterranean dish, fresh green beans are slowly braised with tomatoes, onions, garlic and plenty of olive oil until they become tender, buttery, and full of flavor. Serve with warm pita or crusty bread to soak up the delicious juices.
“This turned out really great!!”
Why this recipe is a keeper
When green beans are young and tender they need only a quick sauté or steam. For mature late-summer beans, slow braising is ideal: it softens the fibers and concentrates flavor. If you’re harvesting backyard tomatoes, this braised green bean dish is an excellent way to combine both at peak freshness.
This preparation closely resembles the Turkish classic taze fasulye and is a common side or meze across the Mediterranean. It’s versatile, flavorful, and holds up well—served warm or at room temperature, and it often tastes even better a day or two after cooking.
How to make Mediterranean braised green beans with tomatoes
Recipe ingredients
Below are the ingredients you’ll need. Quantities are provided in the recipe card further down.
Ingredient notes and substitutions
- Tomatoes: This recipe shines with ripe summer tomatoes. Off-season, use Romas or Campari. Good-quality canned tomatoes (San Marzano-style) also work well.
- Green beans: Regular string beans are fine, but wider Romano or Italian pole beans hold up nicely to braising and become silky without falling apart.
- Olive oil: Use extra-virgin for the best flavor.
- Sugar: A small amount of sugar is traditional in some versions to balance acidity; finish with lemon for brightness if desired.
Step-by-step instructions
- Peel the tomatoes: make an ice bath, bring water to a boil, cut a small “X” in each tomato’s bottom, and blanch 20–30 seconds until the skins curl. Transfer to the ice bath, then peel, seed as best you can, and chop.
- Heat olive oil in a large skillet or sauté pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion softens (about 5–6 minutes).
- Add the chopped tomatoes and cook until they begin to break down into a sauce (about 4–5 minutes).
- Stir in the green beans, water and crushed red pepper flakes. Bring to a simmer, reduce heat to low, cover with the lid slightly ajar, and cook until the beans are very tender—about 45 minutes for mature beans.
- The beans may take on an olive tone during braising; this does not affect flavor. Season with salt, pepper and sugar to taste. Toss with chopped parsley and serve with lemon wedges for a bright finishing touch.
Chef tips and tricks
- Trimming bean stems takes time. Only the stem end needs removal. Options:
- Trim one by one and enjoy the process.
- Line several beans and slice the ends with a knife.
- Hold two or three and snap the stem off with your fingers.
- Snip grouped stems with kitchen shears for speed.
Recipe FAQs
Peeling produces a smoother sauce. Tomato skins are edible, but they won’t fully break down and may leave small pieces in the finished dish.
Yes. Rinse frozen beans under cool water to remove frost and avoid any off-flavors, then proceed with the recipe.
Yes. Choose a high-quality canned tomato for the best flavor if fresh aren’t available.
Serve on the side with
- Grilled or roasted chicken
- Fish baked with Mediterranean herbs
- Seared lamb chops or simply grilled meats
- Grain-based casseroles or rice pilaf
More green bean ideas
- Spicy Asian-style green beans
- Roasted green beans with tomato-caper relish
- Pan-charred green beans with flavored butter
- Greek-style braised green beans
Find a collection of vegetable side dishes and more recipes in your personal collection or recipe box.
Mediterranean Braised Green Beans with Tomatoes
Carol | From A Chef’s Kitchen
15 mins
1 hr 15 mins
1 hr 30 mins
4
Ingredients
- 2 medium tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling if desired
- 1 large onion, quartered and sliced
- 4 cloves garlic, chopped
- 1 pound green beans, trimmed and halved crosswise
- 1 cup water
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar, or to taste
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare an ice bath and bring a saucepan of water to a boil. Cut a small “X” in the bottom of each tomato.
- Blanch tomatoes in the boiling water 20–30 seconds until the skin curls and begins to peel.
- Transfer tomatoes to the ice bath, drain, peel, seed as best you can, and chop. Set aside.
- Heat the olive oil in a deep skillet or sauté pan over medium heat.
- Add the onion and garlic and cook until the onion softens, about 5–6 minutes, stirring occasionally.
- Add the tomatoes and cook until they begin to break down, about 4–5 minutes.
- Add the green beans, water and crushed red pepper flakes. Bring to a simmer, reduce heat to low, cover with the lid slightly ajar, and simmer until beans are very tender, about 45 minutes, stirring occasionally.
- Season with salt and black pepper, then add sugar to taste.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- A squeeze of lemon juice brightens the dish and balances the flavors.
Make ahead:
- Can be made up to 4 days ahead and refrigerated, covered. Reheat gently on the stove or serve at room temperature.
- Microwave reheating is also fine.
Freezer-friendly:
- Cool completely, pack in an airtight container or freezer bag, and freeze up to 2 months. Reheat from frozen for best texture.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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