Vegetables are one of those things that everyone could stand to eat a little more of (or a lot more of in some cases). I have never heard anyone say that they regretted eating vegetables or their goal is to eat less vegetables…have you? I enjoy vegetables just about any way I can get them. Most vegetables are delicious in my book. I will admit that I am not the biggest fan of radishes but I find ways to enjoy them, pickled radishes are pretty tasty. Green beans, although technically a legume, are easy for me to enjoy. Lightly steamed, they make the perfect snack. Others may need a little more flavor. So I have an easy way to add more flavor (and nutrients) to your green beans. Green Beans and Carrots in Tomato Sauce.
The funny thing is that I remember hating green beans as a kid. A big reason for that is that sometimes we would have them canned. Let me tell you there is nothing worse then canned vegetables. No wonder I didn’t enjoy them at the time. My mom did eventually start making frozen green beans but would then coat them in a white sauce made from milk and white flour. Not exactly the picture of a healthy side dish. But I give her credit because it did get me to eat my green beans. These days I opt for something a little more nutritious.
This dish is super simple to throw together and reheats very well. One tip I always give for being able to eat real food every night for dinner is to make extra when you are taking the time and effort to cook. Leftovers are a blessing when you don’t have the time or energy to make something from scratch 7 nights per week. Some of my favorite vegetables dishes to make lots of are Spiced Tahini Cauliflower and Ginger Miso Spaghetti Squash. Have something ready to go in your fridge or freezer. You could easily freeze these green bean leftovers to have on hand when you need something in a pinch. Cheers to more vegetables!
- In a large sauté pan melt the fat.
- Add the garlic and ginger and sauté 1-2 minutes in the fat.
- Add the rest of the ingredients and allow the tomato/water mixture to come to a low boil.
- Cover and allow the vegetables to steam about 5 minutes.
- Remove the cover and allow the sauce to thicken while continuing to cook the vegetables, about 20-25 minutes, stirring occasionally.
- When done the carrots should be softened, the green beans cooked but crisp, and the tomato sauce thick enough to nicely coat the vegetables.