Stewed Green Beans With Tomato and Mint 4.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Sunday Supper Oct 26, 2017

Here, veteran cook Sara Moulton braises regular green beans instead of the broad, flat ones typically found in Greek recipes of this kind.

To read the accompanying story, see: Next-level roast chicken.

Make Ahead: The beans can be made a day in advance and reheated over low heat.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound fresh green beans, trimmed
  • 1 1/2 cups canned whole tomatoes, chopped and drained (may substitute 3 to 5 Roma tomatoes, seeded and finely chopped)
  • Cold water
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup shredded fresh mint leaves


Heat the oil in a large skillet (not cast-iron) over medium heat. Once the oil shimmers, stir in the onion. Cook for about 5 minutes, or until it has softened.

Add the garlic and cook for 2 minutes, then stir in the beans and tomatoes. Add just enough water so the beans are partially submerged. Increase the heat to high; once the liquid comes to a boil, reduce the heat to medium-low, season with a pinch each of salt and pepper, cover and cook for 20 to 25 minutes, or until the beans are quite tender.

Use tongs to transfer the cooked beans to a plate. Bring the remaining contents of the skillet to a boil over high heat, stirring until the liquid has reduced to about 1 cup.

Return the beans to the pan, stirring to coat. Taste and season lightly with salt and/or pepper, as needed. Reduce the heat to medium-low; cook for 3 to 5 minutes, until the beans have warmed through.

Stir in the mint and serve.

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Recipe Source

Adapted from "Sara Moulton Cooks at Home" (Broadway Books, 2002).

Tested by Bonnie S. Benwick.

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