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    Home » Recipes » Side Dish Recipes

    Green Beans with Tomato and Carrot

    Published: Nov 4, 2011 · Modified: Nov 30, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I came up with this side dish to go along with the Swiss steak recipe that I made. It only called for part of a can of diced tomatoes, so I figured it would be good to make something with the rest of the can. I also used some Russian Red garlic that a friend brought back to me from the Hudson Valley Garlic Festival.

    Platter of green beans with tomato and carrot.

    Green Beans with Tomato and Carrot
    Ashley Covelli

    2 T extra virgin olive oil
    2 carrots, peeled, cut in half lengthwise, and thinly sliced
    3 cloves garlic, minced
    pinch of red pepper flakes
    7 oz. canned diced tomatoes (I used what was leftover from this recipe)
    1 t dried Italian seasoning
    ¼ c water
    2 T balsamic vinegar

    In a medium skillet, sauté carrots, garlic and red pepper flakes in oil until soft. Add beans, tomatoes, water, and Italian seasoning. Simmer, covered, until almost tender. Remove cover, add in the balsamic vinegar and let the juices reduce until the beans are at the desired doneness.

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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