Old-Fashioned Stewed Green Bean

Black cast iron skillet filled with green beans, chunks of tomato, and onion pieces in a red tomato sauce on a wooden table.

Old-fashioned stewed green beans made with fresh green beans, fire-roasted diced tomatoes, and broth, simmered together in one skillet on the stovetop until tender. This straightforward, from-scratch vegetable side dish delivers balanced flavor and pairs easily with weeknight dinners or classic comfort food meals.

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 123kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil
1 small yellow onion sliced
2 large garlic cloves pressed
12 ounces fresh green beans ends trimmed, halved
15 ounce fire-roasted diced tomatoes
1/4 cup vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Add olive oil to a large 10–12 inch skillet over medium heat.
Add the sliced onions and cook 4–6 minutes, stirring occasionally, until translucent and just beginning to soften without browning.
Stir in the pressed garlic and cook about 1 minute, stirring constantly, just until fragrant.
Add the green beans, diced tomatoes with their juices, vegetable broth, salt, and pepper. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low to maintain steady, small bubbles.
Simmer uncovered 20–30 minutes, stirring occasionally, until the green beans are fork-tender but still intact.
If the liquid reduces too quickly or the beans need additional softening, cover the skillet for 5–10 minutes during cooking to help them tenderize without over-reducing.
Taste and adjust seasoning as needed, then serve warm, spooning some of the tomato broth over the beans.

Notes

Slice for structure: Cut green beans into similar lengths so they cook evenly, and sit proportionally with the tomatoes in the finished dish.
Adjust simmer time for frozen beans: If using thawed frozen green beans, reduce the simmer time slightly since they have been partially cooked during processing.
Balance acidity carefully: If the tomatoes taste sharper than expected, add a very small pinch of sugar to soften the edge without introducing sweetness.
Enhance depth if desired: For a richer finish, substitute chicken broth for vegetable broth, especially a well-made from-scratch version.
Store and reheat properly: Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth if needed to loosen.

Nutrition