Stewed Green Beans and Tomatoes with Garlic and Olive Oil

This simple Stewed Green Bean Recipe is a favorite summer side dish. Fresh green beans absorb the flavors of onions, tomatoes, garlic and oregano as they cook. Best of all, cooking takes about 10 minutes and you only dirty one pan.

Recipe first posted in 2010. Last updated July 11, 2022.

A terracotta dish filled with green beans and yellow wax beans and tomatoes all cooked together.

I first published this recipe in 2010 and keep coming back to it, so it deserved fresh photos and a little update. The idea comes from Cat Cora and reflects a Mediterranean/Greek technique, though similar preparations appear in many cuisines — my Mexican mother‑in‑law makes a version with green beans or even nopales.

This method skips the usual blanch‑then‑sauté routine. Instead, you combine the vegetables and simmer them together so the beans cook through while soaking up the savory and acidic flavors of onion, garlic and tomato.

Green beans are nutritious, low in calories and sodium, and this recipe takes minimal hands‑on time.

Green Bean 101

Fresh green beans are plentiful in summer, and if you’re used only to canned green bean casserole, they’re a pleasant surprise. Choose firm, smooth pods without brown spots. If beans in your fridge are slightly limp but not spoiled, this recipe helps tenderize them while adding bright flavor.

No soaking is necessary — just rinse, trim about 1/2 inch from the ends, then cut into 2‑inch pieces before cooking.

Ingredients To Make This Green Bean Recipe

All the ingredients to make stewed green beans including green beans, yellow wax beans, water, onions, tomatoes and more.

Use whichever variety looks best: green beans, yellow wax beans, Romano or a mix. A farmer’s market is ideal. The recipe relies on a few simple, pantry‑friendly ingredients.

Fresh green beans (or yellow wax beans), trimmed and cut into 2‑inch pieces
Olive oil
2 cloves garlic, minced
1 yellow or white onion, diced
2 medium ripe tomatoes (or a small can of diced tomatoes)
Dried oregano (Mexican or Mediterranean)
Kosher salt and freshly ground black pepper
Water

How To Prepare Green Beans

If you prefer softer beans, this simmering method is ideal. The beans become tender without losing the concentrated tomato and herb flavors.

Step One

Prep the vegetables. Trim the ends and cut the beans into 2‑inch pieces. Dice the tomato and onion, and mince the garlic.

Chopped tomatoes, chopped onion, minced garlic, a chef's knife, and a scraper with a bowl of green beans and yellow wax beans.

Step Two

Sauté the onion. Heat the olive oil in a large skillet over medium‑high heat. Add the onion, season lightly with salt and pepper, and cook, stirring, until the onion softens and becomes translucent. You only need a pinch of salt here to coax out the juices.

Chopped onions in a black frying pan with a wood spoon in the pan. The onions are a little golden and sautéed but not brown.

Step Three

Add remaining ingredients and simmer. Stir in the green beans, garlic, tomatoes, oregano, 1/2 teaspoon kosher salt and 1 cup water. Bring to a boil, then reduce heat to medium‑low. Cover and simmer until the beans are tender but not mushy, about 10 minutes. Adjust seasoning to taste.

Chopped tomatoes, cut green beans and yellow wax beans, dried oregano, salt, and water in a black frying pan with a wood spoon.

Step Four

Serve. Taste a bean and add more salt, pepper or a squeeze of lemon if desired. Serve warm as a simple side.

A black frying pan with stewed green beans and yellow wax beans in it with chopped tomatoes all cooked with onions.

What To Serve With Them

A brown plate filled with steamed rice, Chicken Picadillo, stewed green beans on a marble table next to a white napkin.

These stewed green beans pair well with a wide range of mains and are an easy way to add vegetables to a meal. They complement dishes like roasted or grilled meats, chicken stews, picadillo, or simply rice and beans.

More Side Dish Recipes To Try

Roasted Brussels sprouts
Papas con chile (crispy potatoes in red sauce)
Jicama slaw with ginger‑molasses vinaigrette
Oven‑baked avocado fries with harissa ranch
Sweet and sour braised cabbage
Coconut‑cilantro rice with almonds
Quinoa fried rice with mushrooms and bacon

Your Weeknight Dinner Deserves An Upgrade

This simple stewed green bean recipe is an effortless way to raise an ordinary weeknight meal. If you make it, snap a photo and share it on Instagram or leave a comment and rating where you found this recipe.

Simple Stewed Green Beans

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple Stewed Green Beans soak up the flavors of onion, tomato, garlic and oregano while simmering until tender. One pan, minimal fuss.

Ingredients

3 tablespoons olive oil
1 large yellow onion, medium dice
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice, or 2 medium fresh tomatoes, chopped
2 teaspoons dried oregano
1 cup water
1 pound fresh green beans, trimmed and cut into 2‑inch pieces
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper, to taste

Instructions

Sauté onions. Heat oil in a large frying pan over medium‑high heat. Add onions and a pinch of salt and pepper. Cook until the onions are soft and translucent.
Simmer beans. Add the green beans, garlic, tomatoes (with juice if using canned), oregano, 1/2 teaspoon kosher salt and 1 cup water. Stir, bring to a boil, then reduce heat to low, cover and simmer about 10 minutes until beans are tender. Taste and adjust seasoning.

Nutrition Information:

Yield: 4
Serving Size: 6

Amount Per Serving:
Calories: 195
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 452mg
Carbohydrates: 24g
Fiber: 6g
Sugar: 15g
Protein: 4g

This site earns revenue in several ways, including occasional sponsored posts and affiliate links to products the author uses. These partnerships support the site; readers do not pay more for products. Thank you for reading!