Weeknight Braised Green Beans with Tomatoes and Onions
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Weeknight Braised Green Beans with Tomatoes and Onions sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons ghee
- 1 large onion, thinly sliced
- Diamond Crystal kosher salt
- 3 garlic cloves, minced
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 1 (14 ounce) can of diced fire roasted tomatoes, drained
- 1-2 cups chicken broth or bone broth
- Freshly ground black pepper
Method
Melt the ghee in a wide skillet over a medium burner. Once the ghee melts, throw in the onions and a sprinkle of salt and sauté until translucent.
Tip in the minced garlic, green beans, tomatoes, and enough broth to cover everything. Increase the heat to high until the broth comes to a boil. Then, cover the skillet with a lid and reduce the heat to low to produce a constant gently bubble.
Let the beans gently bubble for 5-10 minutes (or as long as it takes) to get tender. Lift lid and gently bubble to reduce liquid for ~5 minutes. Taste the beans and season with salt and pepper to taste. Plate it up!
