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Long-Cooked Green Beans with Tomatoes and Garlic

Long-Cooked Green Beans with Tomatoes and Garlic

By Circulon Culinary Team. Green beans, tomatoes and garlic are a classic flavour combination and the perfect complimentary side for any entre packed with a robust organic taste, such as Joanne’s recipe for Chicken Breasts Stuffed with Goat Cheese and Olives.


  • 1 ½ lb green beans, ends trimmed
  • 3 large ripe tomatoes, peeled, seeded and chopped
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves
  • ¼ cup yellow onions, minced
  • Salt and freshly ground black pepper, to taste


  1. Over medium heat, warm the olive oil in a large frying pan.
  2. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Add the garlic and continue to stir for 1 minute. Add the green beans and tomatoes, cover and cook over low heat until the green beans are very soft, 25 minutes.
  3. Season with salt and pepper. Remove the cover and cook until the liquid is almost gone, 2-3 minutes.