Green Beans with tomatoes

 

 

This dish was very flavorful and could be enough for your entire meal.  It only took 15 minutes to make.  Green beans are an excellent source of vitamin K. They are a very good source of manganese, vitamin C, dietary fiber, folate, and vitamin B2. In addition, green beans are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3 fatty acids, iron, vitamin B6, and vitamin E.

 

 Green Beans with tomatoes

 

 

I started by cleaning up the fresh green beans by washing them and cutting off both ends of the bean.

I put the green beans in a large skillet and turned the heat to medium to sauté them.

You will need a can of tomatoes with green chilies and a small can of green chilies.  If you don’t want them spicy you can just use a can of tomatoes and omit the green chilies.  I poured the liquid from the can of tomatoes and chilies I had just opened plus a few pats of butter.

 

 

 I seasoned with salt, pepper, garlic powder, Italian seasoning, celery salt, paprika, and Cajun spice. 

 

Simmer the Green Beans on medium heat for about 12 minutes.   I then poured the can of tomatoes with green chilies and another small container of green chilies onto the beans. 

 

Let them cook a few more minutes until the green beans are at the tenderness you like.  Taste them to make sure no more seasoning is needed and shut off the heat.

 Cover the green beans with about a cup of any kind of cheese you like and let sit until the cheese is melted. 

 

 

 

Serve this Green Beans with Tomatoes dish after a few minutes of cooling.

 

 

 Enjoy

 

 

Nutritional Profile of Green Beans