Spanish green beans and tomatoes

    55 min

    A traditional Spanish side dish that I've served at parties for many years. But it's a simple, tasty dish anytime!

    98 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1kg fresh green beans, cut into 2.5cm lengths
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon chopped fresh chives
    • 3 tablespoons pinenuts
    • 2 tablespoons lemon juice
    • 1 bay leaf
    • salt and pepper, to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
    2. Mix in tomatoes, lemon juice and pinenuts, and season with chives, bay leaf, salt and pepper. Bring to the boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

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    Reviews in English (27)


    A good way to use up those extra green beans!  -  18 Sep 2012


    So simple to make, colourful and flavoursome, a perfect way to make a vegetable special. I also used it as a starter; toasted English muffin lightly spread with pate, and a tablespoonful of the bean mixture on the pate.  -  15 Feb 2018


    I made this with about half the recommended amount of beans and it was sufficient for four people as a side. It was delicious, but I when I make it next will drain the excess fluid from the tomatoes as it did not reduce down as much as I thought it would.  -  18 Jan 2018