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Green Beans and Stewed Tomatoes
Rachael Ray

Green Beans and Stewed Tomatoes

Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Peppers and Parmesan Cheese, and Butternut Squash with Thyme and Parmesan.

Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Peppers and Parmesan Cheese, and Butternut Squash with Thyme and Parmesan.

Ingredients

  • 1 large bag whole frozen green beans (18 ounces)
  • 1 can stewed tomatoes (14-ounces)
  • 2 scallions, chopped
  • Extra virgin olive oil (EVOO), for drizzling, about 2 teaspoons
  • Salt and pepper

Preparation

In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of EVOO. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more.

Season with salt and pepper, to taste and serve.

Ingredients

  • 1 large bag whole frozen green beans (18 ounces)
  • 1 can stewed tomatoes (14-ounces)
  • 2 scallions, chopped
  • Extra virgin olive oil (EVOO), for drizzling, about 2 teaspoons
  • Salt and pepper

Directions

In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of EVOO. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more.

Season with salt and pepper, to taste and serve.

Tags:30 Minute Meals, sides, undoRS, vegetables