Green beans with tomatoes and basil

A bowl of green beans and halved cherry tomatoes
Recipe credit

Adapted from the United States Department of Agriculture’s Green Beans with Tomatoes and Basil

About this recipe

Serving size
1/6 of prepared recipe
Time to make
15 minutes preparation; 20 minutes cook time
Special criteria


  • 1 pound fresh green beans, snipped
  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 1 14-ounce can chopped tomatoes, drained    
  • 1 tablespoon fresh or 1/2 teaspoon dried basil
  • 1 1/2 teaspoon dried parsley    
  • Optional: Salt and pepper to taste


  1. Cook beans in a large saucepan of boiling water for 5 minutes; beans will still be crisp. Drain and rinse under cold running water. Set aside.
  2. In a large frying pan, heat oil over medium heat. Add onion and cook 2-3 minutes until softened.
  3. Add tomatoes, basil, and parsley. Cook 3 minutes to heat and combine flavors.
  4. Stir beans into pan and cook 5-6 minutes. Season with salt and pepper to taste.

Tips and variations

  • Substitute 1 tablespoon fresh herbs for the 1/2 teaspoon dried herbs, if you have them on hand.
  • If you don’t have a full pound of green beans, add other fresh vegetables. Parboil hard vegetables (carrots, broccoli, etc.) until they are crisp.
  • To boost the flavor, add 1 clove chopped garlic when you saute the onions. Add 1/4 cup chopped black or green olives when you add the beans.

Nutritional info

Total fat
3 g
Saturated fat
0 g
8 mg
Total carbohydrates
9 g
Dietary fiber
3 g
2 g
Total sugar
3 g