Stewed Green Beans with Tomatoes

by Sarah on February 27, 2012

I made these stewed beans a few months ago when I was Guest Chef at Old Ironsides–I have all of the recipes for you from that night but I left for Hawaii the next day and I kind of forgot about them.  I was just looking through my photos and came across these–it reminded me both that I had forgotten to post about them and just how darn good they tasted.  And how the leftovers tasted better the next morning for breakfast.

I made a more standard recipe using bacon fat to sauté my garlic and onion, and chicken stock to stew the beans in, but also made a vegetarian version since I knew there would be at least a few people at the event who were vegetarian.  While I admit to liking the chicken stock version better, the veggie version was also very tasty.

Is there anything better-smelling than onions and garlic, sautéing in butter or bacon fat?  I’m not convinced that there is.

Granted, I was making a ton of beans, as you can see.  You don’t have to make that many.  But I encourage you to go ahead and make a lot. Because they do take a long time to cook, and they taste really good the next day, and the day after that.  I never get sick of them.  I just put them in Tupperware and eat them for lunch at work.

Depending on your proclivities, add the liquid of your choice.  The veggie version is just the tomato juice from the can and water.

Add all the tomatoes, a bunch of salt, pepper and chili flakes.  Cover and cook on medium low.  For hours.  Till they are tender.  It literally seems like forever. But so worth it.

Stewed Green Beans with Tomatoes


  • 2 lbs green beans, trimmed and cut into 2" lengths
  • 1 28 oz can whole tomatoes
  • 1 32 oz box chicken stock or equal amount of liquid from tomato can plus water
  • 1 medium onion, sliced
  • 2 cloves garlic, sliced thinly
  • 2 Tbsp bacon fat or vegetable oil
  • salt, pepper, chili flakes


  • Heat the bacon fat or oil over medium heat.
  • Add onion and garlic and sauté until soft.
  • Add beans, tomatoes and chicken stock--up to about 2/3 the way of the beans.
  • Season with salt, pepper and chili flakes.
  • Cover and lower heat to medium-low and let stew until the beans are tender, stirring occasionally.
  • Taste and adjust seasoning before serving.

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