Curtis Stone’s Roman-Style Braised Green Beans and Tomatoes

There is a simplicity to this recipe that makes me revisit it each spring. Green beans are at their peak and the colors of yellow or red cherry tomatoes makes this look like a garden on the table.

If you’re looking to save a speck of time, make the green beans a day ahead, cool, and keep covered in the fridge. They can easily be rewarmed on low heat when you’re ready to eat.

Roman-Style Braised Green Beans and Tomatoes

(Makes 4 servings)

• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 10 ounces cherry tomatoes, halved
• 3 garlic cloves, thinly sliced
• 1 teaspoon sweet paprika
• 1 pound green beans, stem end trimmed
• Finely chopped fresh parsley, for garnish
• Finely grated Parmesan cheese, for garnish

Heat large skillet over medium heat. Add oil and onion and cook for 5 minutes, or until translucent. Stir in tomatoes, sliced garlic, and paprika. Sprinkle with salt and cook, stirring often, for 5 minutes, or until tomatoes begin to soften. Stir in green beans and season with salt.

Reduce heat to medium-low, cover, and cook so mixture just barely simmers, for 30 minutes, or until beans are very tender, adding hot water if sauce looks dry.

Transfer green beans to serving bowl, garnish with parsley and parmesan, and serve.

Per serving

Calories: 116
Total Fat: 7 grams
Saturated Fat: 1 gram
Sodium: 33 mg
Carbohydrate: 12 grams
Fiber: 4 grams
Protein: 3 grams
Diabetic Exchanges: 2.5 vegetable, 1.5 fat