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This easy green bean recipe is delicious, healthy and to die for. Made with a few simple ingredients for the perfect side dish.
This is one of my favorite recipes ever. I’m not kidding at all. There are just a few staples in my repertoire that I truly make all the time and this is one of them. I make these for almost every family holiday, and they’re easily one of the most popular dishes. Ironically I absolutely hate other types of green beans (canned, steamed, casserole) but I adore these.
These green beans are great because not only are they easy, they have an insane amount of flavor. The blend of white wine, tomatoes, garlic and onion with the green beans are out of this world good.
Another great thing about these green beans is that they’re also completely vegan. So when you have vegan guests over these are great for them too!
This recipe is also easily made whole30 as well, just skip the white wine and replace with chicken stock or vegetable stock. By the way, have you tried Better than Bouillon? They make incredible stock bases, I use them and suggest them frequently. Not sponsored, just my honest opinion. If you are keeping the white wine, I usually use a dry white wine, however most varietals will do.
These are perfect for a Thanksgiving or Holiday side dish. I prefer these made in a dutch oven, however a slow cooker is wonderful for this! Just saute up the onions and then throw it all in the slow cooker for a few hours! Set for about 5-6 hours on low and you’ll be all set.
This easy green bean recipe only needs about an hour and a half, and takes very little work to make! Make sure to use all of the juices from the diced tomatoes when making this, that juice comes in handy.
Green Beans with Tomatoes
- Dutch Oven
- 2 lbs green beans
- 2 tbsp minced garlic
- 1 yellow onion
- 1/2 cup white wine
- 1 28 oz can diced tomatoes
- 1 tsp cayenne pepper optional
- salt and pepper to taste
- Heat the olive oil in the dutch oven over medium heat. If the green beans have stems, cut off the stems prior to cooking.
- White the pot is heating up, roughly chop the onions. Add onions to the hot dutch oven and cook until translucent, about 3-5 minutes.
- Add the garlic and cook 30 seconds more.
- Add the wine and cook one minute, then add all remaining ingredients and bring to a simmer. Turn to low and cook 1 hour.
- Remove the lid and cook another 10-20 minutes, or until the sauce is reduced by half.