Green Bean Casserole with Tomatoes
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
In this recipe, green beans are cooked in a light tomato sauce with cherry tomatoes instead of a traditional creamy sauce. Fresh rosemary and garlic infuse them with a wonderfully spicy flavor, while red pepper flakes add a zesty note. Arrange the vegetables in a casserole, top with a crispy topping of breadcrumbs, Parmesan, and parsley, and roast in the oven until golden brown. Serve immediately as a side dish for meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tbsp. l. olive oil
- 2 tbsp tomato paste
- 2 tsp finely chopped fresh rosemary
- 2 cloves garlic, chopped
- A pinch of red pepper flakes
- 900 g green beans, ends removed, pods broken in half
- 1 can (400 g) of canned cherry tomatoes
- Coarse salt
- 3/4 cup panko breadcrumbs
- 1/4 tbsp. grated parmesan
- 1 tbsp chopped fresh parsley
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Recipes with similar ingredients: green beans, cherry tomatoes, panko breadcrumbs, Parmesan cheese, tomato paste, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a large saucepan or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the tomato paste and cook, stirring, until lightly browned, about 2 minutes. Add the rosemary, garlic, and red pepper flakes and cook until the garlic begins to brown, about 1 minute.
- Add the green beans, cherry tomatoes, and liquid from the can, 1 3/4 cups water, and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid has thickened slightly, 20-25 minutes. Transfer to a 3-quart baking dish.
- Mix in a bowl panko breadcrumbs, Parmesan, parsley and the remaining 2 tablespoons olive oil, salt and pepper to taste.
- Sprinkle the topping over the beans and bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.
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