758 tomatoes green bean recipes

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Ground beef and green bean casserole baked in condensed tomato soup, topped with egg-enriched mashed potatoes and baked golden. A hearty shepherd's pie-style dinner that feeds a crowd with pantry staples.

Ground beef "mess" with French-style green beans, mushrooms, and tomato soup in one pot. A pantry-staple dump dinner served over noodles or spaghetti in 30 minutes.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!

Roman Holiday Soup: a low-fat Italian minestrone with white beans, green beans, macaroni, and a tomato-garlic-basil swirl stirred in at the end. Ready in 40 minutes, topped with Parmesan.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Snappy bean dip melts sharp American cheese with tomatoes, green chilies, and jalapeno bean dip into a hot, scoopable party dip. Ready in minutes and made for a big bowl of tortilla chips.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Crispy tofu and tender-crisp green beans tossed in a spicy hoisin chili sauce. This 30-minute Chinese vegetarian stir-fry is packed with savory heat and works beautifully over steamed rice.