This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
1 hour 35 min.
Easy
4.75 €
4 people
7 IngredientsLast modified on: August 11th 2023
For 4 people, you will need:
- 1
500 g green beans - 2
2 spring onions (scallions) - 3
3 tomatoes - 4
2 tablespoons butter - 5
150 g small pieces of bacon - 6
salt - 7
pepper - Total weight: 1,235 grams
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 25 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Prepare 500 g green beans, cut into small pieces.
Stage 2 - ⌛ 5 min.
Prepare 2 spring onions (scallions) and chop.
Stage 4 - ⌛ 2 min.
Melt 2 tablespoons butter in a large pan, then add the chopped onions, salt and pepper. Cook while stirring for 2 minutes.
Stage 5 - ⌛ 5 min.
Add 150 g small pieces of bacon, mix well and cook for a further 5 minutes.
Stage 6 - ⌛ 3 min.
Add the drained beans and mix well. You will see that this soaks up all the fat in the bottom of the pan.
Stage 7 - ⌛ 3 min.
Add the tomatoes, salt lightly and cover.
Stage 8 - ⌛ 15 min.
Leave to cook for fifteen minutes on low heat until the tomatoes have broken down into a sauce.
Check seasoning.
Check seasoning.
Remarks
All the proportions are simply for guidance, so you van vary them according to what you have to hand.
Keeping: Several days in the fridge, in a closed jar.
Source: One of Nanou's recipes.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 70 RDI=7 % | 120 RDI=20 % | 1,450 RDI=70 % | 6,080 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 9 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 8 RDI=3 % | 20 RDI=2 % | 30 RDI=4 % | 360 RDI=20 % | 1,520 RDI: 20 % |
How much will it cost?
- For 4 people : 4.75 €
- Per person : 1.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green beans
Like these other recipes: Icelandic-style fish and vegetable pie, Green beans with tomato cream sauce, Green bean and potato salad with paprika, Pork sautéed with green beans, Asian style, How to prepare green beans, ... See them all 17
Small pieces of bacon
Like these other recipes: Dipping bread with cheese, Special Cheese and Walnut Sticks, Langres-style spinach, French-style peas, Quiche Lorraine, ... See them all 41
Tomato
Like these other recipes: Fried eggs with tomatoes, Eggs with tomatoes and courgettes, Pollack fillet baked with rice and vegetables., Tomato and courgette tart, Tomato meat balls, ... See them all 76
Butter
Like these other recipes: Sautéed green vegetables, Scrambled eggs (Oeufs brouillés), Smoked tomato toast, Grated apple cake, Chocolate almond cookies, ... See them all 492
Other recipes you may also like
Snow peas sautéed in butter
Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish. June 2nd 202425 K 30 min.
Leek and potato soup
A classic of French family cooking. October 3rd 2010505 K5 45 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011140 K5
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust... October 30th 2015429 K 53.2 1 hour 20 min.
The 1 comment already posted on this recipe