Tender garlicky green beans + the buttery crunch of toasted almonds = a match made in heaven. Easy, impressive, delicious.

About the Recipe

Also known as Green Beans Amandine (“amandine” is a French word meaning “a garnish of almonds” [source]), this recipe is simply blanched green beans, sautéed with butter-toasted almonds and garlic and seasoned with salt and pepper. And then served up like the queen-of-green-bean-sides it is. Done and done.

Green Beans Almondine Ingredients

So what goes into this simple green bean side? We’ve got:

• Fresh green beans
• Butter (or vegan butter – your choice)
• Sliced almonds
• Fresh garlic
• Salt and pepper

That’s it! Simple.

Some Green Beans Almondine recipes call for lemon juice and/or lemon zest, but I tested these both ways, and found the lemon mostly superfluous. They were just as delicious sans lemon, and I’m all about keeping it as simple as possible. But if you’re a lemon lover, it won’t ever hurt to add a bit of zest and juice!

Make-Ahead Tip

I like to blanch my green beans ahead of time, so that it’s just a matter of toasting the almonds, cooking the garlic, tossing in the green beans and serving. Easy!

I hope you love this simple green bean side dish as much as we do!

More Green Bean Recipes

• Parmesan Panko Baked Green Bean Fries are a unique (and deliciously snacky!) way to enjoy green beans.
• Homemade Green Bean Casserole, but make it dairy-free and vegan!
• Sautéed Green Beans with Smoky Shallots swap smoky caramelized shallots for the typical bacon you find in many green bean side recipes
• Garlicky Stewed Green Beans & Tomatoes – an oldie but goodie! I’ve always loved the holiday colors this one brings to the table.

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Green Beans Almondine

Buttery almonds garnish garlicky green beans in this easy green bean side that's sure to impress.

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 97kcal

Author Kare

Ingredients

• 1 pound fresh green beans ends trimmed, cut into approx. 4-inch pieces
• 1 tablespoon unsalted butter
• 1/4 cup sliced almonds
• 3 cloves garlic peeled and minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

• Set a large pot full of water over high heat. When the water comes to a boil, add the trimmed green beans. While the beans are cooking, prepare a medium bowl filled about halfway with ice water. Cook the beans for 6 minutes, until vibrant green, then quickly transfer beans into the ice bath to stop them from cooking any longer.
• Place a large skillet over medium-low heat. Add the butter. When melted, add the almonds and cook, stirring frequently, for one minute.
• Add the garlic and cook, stirring occasionally, for another minute. Increase the heat to medium and add the green beans and the 1/2 teaspoon salt and pepper and cook, stirring frequently, until the beans are heated through, 2-3 minutes.
• Remove from heat. Taste and add more salt and pepper if desired. Transfer to a platter to serve.

Notes

Make-ahead note:

You can par-boil the beans up to 3 days in advance; keep refrigerated until you’re ready to proceed with the skillet step of the recipe. 

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 298mg | Potassium: 293mg | Fiber: 4g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg

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With a homemade mushroom-and-thyme cream sauce and crisp fresh green beans, this homemade fresh green bean casserole (without cream soup!) is what EVERY Thanksgiving needs. It’s vegetarian as-is, but easily made vegan and dairy-free with a couple of simple swaps. Perfect for feeding a mixed-diet crowd!

Table of Contents

• What’s In Classic Green Bean Casserole?
• About This Tested & Perfected Recipe
• Fresh Green Been Casserole Ingredients
• Adaptations & Variations
• How to Make Green Bean Casserole
• Tips for Success
• How to Store Green Bean Casserole
• Make-Ahead Notes
• More Holiday Sides

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

What’s In Classic Green Bean Casserole?

Classic green bean casserole – the kind mom and grandma used to make – likely consisted of canned green beans, cream of mushroom soup, and a hefty sprinkling of crunchy fried onions.

It was delicious! But this homemade version of green bean casserole is SO much better. Sure, I’m biased, but I truly think you’ll agree!

About This Tested & Perfected Recipe

I worked on this Fresh Green Bean Casserole recipe for three years, testing it every November until I felt it was perfect enough to share. If it finds its way to your Thanksgiving table this year, I’d be honored! And I hope you and your family love it as much as we do.

We start out with butter or a good quality vegan butter (Miyokos is my faaaave these days). Diced onions, earthy mushrooms, and thyme cook down into a deliciously scented situation, then a pour of dry sherry adds a punch of savory goodness.

Flour is stirred in, and then veggie broth and milk – along with a touch of soy sauce for another hit of flavor (it’s a weird ingredient, but trust me!)

The sauce thickens and bubbles and is absolutely perfect for coating the fresh green beans.

The crispy fried onions are where the homemade situation stops (sorry) – they’re straight from a grocery store container. I think they’re amazing just the way they are, but you can totally go with homemade if you’re feeling industrious.

I like the looks of this recipe here for homemade French fried onions (it does call for buttermilk but if you’re making a vegan version of this casserole, you can make it vegan by making your own buttermilk with your favorite unsweetened plant-based milk + vinegar).

Fresh Green Been Casserole Ingredients

• Fresh green beans – Select firm (not shriveled) fresh green beans. You’ll want one and a half pounds of fresh beans, with the ends trimmed off and the beans cut into 3-4 inch pieces.
• Butter – Use your favorite unsalted butter or vegan butter.
• Onion – I like to use plain ol’ yellow onion, but red or white will work, too.
• Mushrooms – I really like how cremini mushrooms look and taste in this healthy green bean casserole, but you can swap in white button mushrooms if you prefer. It’ll work either way.
• Thyme – I like to use dried thyme in this green bean casserole because fresh thyme is sometimes harder to come by in later fall. But if you have fresh, just use about a teaspoon of fresh thyme leaves.
• Salt & pepper
• Sherry – You’ll want a dry sherry. It pairs so well with the mushrooms and thyme and really highlights those savory flavors. Note that if you use cooking sherry instead of dry sherry, cooking sherry already has a lot of salt added in. So I’d leave the salt out then taste the sauce and add any if necessary.
• Vegetable broth – Grab your favorite store bought brand or go homemade! I love to save my vegetable scraps and make veggie broth from scratch.
• Milk – Use 2% or whole dairy milk, or a plant-based milk like unsweetened oat milk or almond milk.
• Soy sauce – I know it seems like a weird ingredient for Green Bean Casserole! But it adds a nice little touch of umami flavor that REALLY works here. Think of it as your secret ingredient!
• Crispy fried onions – Use your favorite store-bought brand.

Adaptations & Variations

• Dairy-Free & Vegan Green Bean Casserole: If you’re a green bean casserole lover but have to shy away because of the dairy situation, it’s your lucky day! Just use vegan butter and almond milk or another unsweetened plant-based milk (oat milk is also great).
• No-Mushroom Green Bean Casserole: Not a fan of mushrooms? No problem! Just leave them out, or if you want to add some more veggies and flavor, you can sauté a bit of celery and even some diced carrots with the onion instead.

How to Make Green Bean Casserole

First, you’ll want to blanch your green beans. Bring a large pot of water to a boil and add a couple of generous pinches of salt, then add the beans and boil for about 5 minutes.

If you’re making the casserole right away, you can strain the beans into a colander and set aside. But if the beans are going to be sitting for a while or you’re prepping for a make-ahead situation, dunk the beans into an ice bath first. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water. Your fresh green beans are ready to be casserolified (that should totally be a word)!

Make your sauce, then toss the cooked green beans in the sauce.

Then, you’ll transfer the beans and sauce to a casserole dish, top generously with crispy onions, cover with foil, and bake.

THEN! You’ll remove the foil and bake for a bit more. Gotta get those onions nice and perfectly crispy.

Tips for Success

• JUST blanch the green beans – don’t overcook them. You don’t want soggy, overcooked beans in your casserole.
• Remove the foil for the last few minutes of cooking. This will help the onion topping get nice and perfectly crispy.

How to Store Green Bean Casserole

Cover the leftover cooled casserole with foil or plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days. Reheat it in the microwave in 30 second increments or in the oven until completely warmed through.

Make-Ahead Notes

Looking to make green bean casserole ahead of the big day? Smart! Here are my tips for make-ahead success:

• You can assemble this casserole up to 3 days ahead of time. Prepare it up to the point of pouring the beans and cream sauce into your casserole dish, but do NOT top with the French fried onions, because they’ll get soggy if they hang out on the casserole in the fridge. Then, tightly cover the casserole and refrigerate it for up to 3 days. When it’s time to bake it, pull it out of the fridge, top with fried onions, and bake as directed.
• When prepping ahead, shock your green beans. After cooking your beans, dunk them into an ice bath (just fill a large bowl full of cold water and add a handful of ice cubes). Transfer your cooked beans to the bowl of water and let sit in there for a minute or two until cold. This stops the cooking so that the beans won’t be overcooked in your casserole. Then just drain the water and your fresh green beans are ready to go.

More Holiday Sides

• Easy Green Beans Almondine
• Buttery Herb Stuffing
• Lemon Garlic Kale Salad
• Vegetarian Onion Gravy
• Mushroom Gravy
• Herbed Wild Rice Quinoa Stuffing
• Butternut Squash Pasta Bake
• Fluffy Dinner Rolls

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Fresh Green Bean Casserole (Without Cream Soup)

The is creamy baked classic, with its iconic crispy french-fried onion topping, is SO delicious! Crisp green beans in a creamy sauce, topped with crunchy onions. Yum! Vegetarian as written, and easily made non-dairy or vegan.

Course Side Dish

Cuisine American

Keyword fresh green bean casserole, fresh green beans in green bean casserole, green bean casserole without soup

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 167kcal

Author Kare

Ingredients

• 1 and 1/2 pounds fresh green beans about 6 cups, trimmed and cut into 3-4 inch pieces
• 4 + 1 tablespoons unsalted butter divided
• 1/2 small yellow onion, diced small about 1/2 cup
• 1/2 pound cremini mushrooms, diced small about 2 cups / I go with a 1/2-inch dice or smaller
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons dry sherry
• 3 tablespoons all-purpose flour
• 1 cup low-sodium vegetable broth
• 1/2 cup milk
• 2 teaspoons soy sauce
• 1 and 1/2 cups crispy fried onions*

Instructions

• Preheat oven to 350 degrees Fahrenheit.

Cook the green beans

• Set a large pot 1/2 full of water over high heat and bring to a boil. Add a couple of generous pinches of salt and then the trimmed and cut green beans. Return to a boil and cook until tender, 5 minutes for beans with a bit of a bite, 6 minutes for beans that are more cooked. If you're cooking the casserole right away, you can strain the beans into a colander and set aside. If the beans are going to be sitting for a while and/or you're prepping for a make-ahead situation, dunk the beans into an ice bath first to stop them from overcooking. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water.

Make the sauce

• Set a large saute pan or a stock pot over medium-low heat. Add 4 tablespoons (1/4 cup) of the vegan butter. When melted, add the onion, mushrooms, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions and mushrooms are tender and much of the liquid from the mushrooms has cooked off, about 5 minutes.
• Add the sherry and cook, stirring constantly, until evaporated, about 1 minute.
• Add the flour and continue to cook, stirring constantly, for 3 minutes. If the flour begins to really stick to the bottom of the pan, add a splash of the vegetable broth to help loosen it and keep it from burning.
• Slowly pour in the vegetable broth and then the almond milk and soy sauce, stirring constantly, scraping up any bits from the bottom of the pan. Increase heat to medium-high and cook, stirring frequently, until the sauce is thickened and bubbling. Remove the sauce from the heat.

Assemble the casserole

• Stir the green beans into the sauce, tossing until coated. Taste green bean mixture and add more salt and pepper, if desired.
• Pour the green bean and sauce mixture into a 2-quart casserole dish. Sprinkle crispy onions evenly over the top. Melt the remaining 1 tablespoon of vegan butter then drizzle over the top of the onions.

Bake the casserole

• Cover with foil and bake until bubbling, 20-25 minutes. Remove the foil and continue baking until the crispy onions are toasty and golden, about 5 more minutes. Remove from oven and serve!

Notes

* I like plain ol’ French’s for the crispy onions. Be sure and check your label for non-vegan ingredients. 

Vegan & Dairy Free Option

Just two easy changes make this recipe completely vegan and dairy-free. 

• Swap the butter for vegan butter. I love Miyokos unsalted butter for this recipe.
• Swap the milk for an unsweetened plant-based milk. I like unsweetened almond milk or oat milk for this recipe. 

Recipe update 9/11/2024: Updated recipe from a fully vegan green bean casserole to instead reflect using butter and milk that contain dairy, with easy swaps for making it fully dairy-free/vegan. Both versions are delicious!

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 244mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg

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We’ve been experiencing some seriously summer-like weather here in the Pacific Northwest, and it has me oh-so ready for everything that comes with the gloriousness of the season. Like barbecues! Especially barbecues! Because this Three Bean Sweet Potato Salad is the perfect thing to take to said barbecues all summer long.

Why is This Sweet Potato Salad Perfect for BBQs?

1. It’s a potato salad! Potato salads are perfect for barbecues. But …
2. It’s not mayo-based! So you don’t have to be worried about mayo out in the hot-hot sun (or just the heaviness of mayo for that matter)
3. It’s vegan and gluten-free, but not so crazy out-there that all the other revelers won’t want to partake too.
4. So it’s a perfect side for them but would also work as a main for you (assuming you’re vegan, vegetarian, gluten-free, or all three) if need be.

I love the idea of this salad for fall, too – I mean, just look at those colors! But I just couldn’t wait until then to share my new favorite potato salad with you. It had to happen now.

Ah heck, let’s just declare this sweet potato salad perfect for any of the four seasons, and call it good.

(But especially for barbecues and summer!)

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

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Three Bean Sweet Potato Salad

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn’t be a more perfect fit if they tried.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 265kcal

Author Kare

Ingredients

• 1 pound sweet potatoes about 2 small or 1 large, peeled and cut into 1/2-inch pieces
• 1/2 pound green beans trimmed and cut into 1 1/2-inch pieces
• 1 cup cooked chickpeas
• 1 cup cooked kidney beans
• 1/2 cup chopped red onion about 1/2 small onion
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup granulated sugar would also work
• 1 teaspoon stone-ground mustard or other brown mustard
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground black pepper + more to taste
• 1/4 cup chopped fresh parsley either Italian or curly work

Instructions

• Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
• To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 589mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11205IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg

First published on April 21, 2015

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Another thing I’m not sure about? How to pronounce “Niçoise.” For me, it’s one of those words that I read occasionally but have never, to my recollection, actually heard out loud. That “ç” must make it sound really fancy, but yeah. No clue. I need Eminem to use it in a hit song so that I can finally learn how to correctly pronounce the word. Not that that’s, um, ever happened before.

So, this salad! Classic salad Niçoise generally boasts tuna, hard-boiled eggs, Niçoise olives (a small, bold black olive), tomatoes, baby potatoes, and green beans or, if you’re fancy, “haricots verts” (yeah, I’m not sure how to pronounce that one, either). It’s all piled atop a bed of crisp lettuce. A drizzle of Dijon-spiked vinaigrette brings the whole thing together.

But, as I mentioned before, no tuna in this vegetarian salad Niçoise recipe – instead, we’ve got chickpeas! Chickpeas are, incidentally, my favorite sub for tuna – they’ve got protein, they’re healthy, and they’re delicious on their own but also transform into all kinds of various forms of otherworldly goodness.

Once I got the tuna substitution issue out of the way, another pesky problem popped up. I couldn’t find Niçoise olives anywhere! Even at high-end grocery stores with olive bars. No bueno. So I subbed in kalamata olives instead. Is it blasphemy? I’m not sure. But I am sure that it’s very, very delicious.

Olive this Chickpea Salad Niçoise.

You know I had to.

(more…)

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So I thought that this year, I’d see about creating a baconless sauteed green bean recipe that mimics that classic pairing: Sautéed Green Beans with Smoky Shallots.

Shallots, my friends. They look like little red onions with pointy hats. And they’re the key to smoky goodness in this classic holiday side.

So what do you do with said shallots? Slice them up and fry them and season them, that’s what! I use coconut oil because it has a high smoke point and somewhat neutral taste – the bit of coconut that comes through only enhances the flavor of this dish, I think. Vegetable oil or canola oil would work, too.

And then I season them with smoked paprika. Smoked paprika is quite possibly the best thing in the spice cupboard – it lends a smoky, bacon-y taste without the meat (or fat). Smoked paprika is my homeboy, is basically what I’m trying to say.

Some of the shallots get nice and crisp if you cook them long enough (just don’t burn them!). So – shallots cooked crisp + smoked paprika = almost bacony goodness without the bacon. I’m down.

Give those green beans a super-quick saute and top them with the smoky shallot crisps and most everyone will forget about bacon. Oh, who am I kidding? No one will forget bacon. But, for this one meal, I uphold that the carnivores – along with vegetarians and vegans – won’t care about it at all.

Make-Ahead Tip

I like to trim and blanch the beans a day ahead of time. I just store the blanched beans in an airtight container or bag in the fridge, then bring them back out when it’s time to saute them shortly before serving.

(more…)

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I guess I have a mini-obsession with trying to turn perfectly fine, normally healthy vegetables into their evil unhealthy cousins – fries. Although, I hardly view plain old classic french fries as “evil.” More like pure awesome all around.

But if I get to choose between a potato fried to a crisp in a giant vat of hot oil and green bean fries – drizzled with a bit of olive oil and baked to crispy wonderful perfection – it definitely behooves me to choose the latter. Both interesting-and-delicious-taste-wise and waistline-wise.

This addictive snack whips up quickly and is devoured even more quickly. Especially if you’re me and you have a hard time stopping yourself.

The green beans get tender, a little chewy, a little crisp in spots. Coarse Panko-style bread crumbs gives a satisfying crunch with every bite; Parmesan cheese and a finish of lemon juice boost their addictive flavor.

Best of all, these come together quickly – they can go from garden to table in just under a half hour.

I wonder, though, if baked fries should really be called “bakes.”

Just saying.

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Baked Green Bean Fries

This healthy alternative to french fries is coated in coarse Panko-style bread crumbs and baked until crispy, crunchy, and totally addictive.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1 pound fresh green beans ends trimmed
• 2 cups Panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 eggs
• 2 tablespoons olive oil
• The juice from one small lemon optional

Instructions

• Heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat.
• In a small baking dish (room for the beans to roll around), stir together the Panko bread crumbs, parmesan cheese, garlic powder, salt, and pepper. Crack eggs into a shallow dish and whisk along with 2 tablespoons water.
• Working with three or four beans at a time, dip the beans into the egg, then roll in the crumbs, turning and rolling to coat. Gently lay beans on the baking sheet in a single layer.
• Evenly drizzle olive oil on top of fries.
• Bake for 15-20 minutes, until tender and golden brown.
• Squeeze a little lemon juice over the beans if you’d like and sprinkle with additional salt, if desired. Serve immediately.
•  

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Of course, many of her recipes contain meat (usually bacon, along with lots and lots of butter), so those dishes don’t see much action in my kitchen.  But when she made her green beans with tomatoes (she calls them spanish green beans on her blog), I knew I had to try them. Or a version of them, because, of course, her recipe starts off with a ton of bacon. And the point of my making these was so that could eat them, and so as a vegetarian, I was going to have to do some revising.

And so! Revising I did.

The cooking method and many of the ingredients are similar: I started with diced onion and lots of minced garlic sauteed in olive oil. Then I stirred in the fresh green beans and some diced tomatoes. And then I took the liberty of adding a bit of red wine for oomph.

I finished with cayenne pepper like Ree does, but I also added in some smoked paprika to help make up for the fact that bacon – and its signature smokiness – was left out of this vegetarian-ized version of the recipe.

This has become one of my favorite side dishes. It’s so easy. And because it stews for a good hour, the tomatoes, onion, and garlic start to break down and almost take on an Italian-tomato-sauce-like quality; the cayenne and smoked paprika add a bit of an edge.

And! It’s red and green. Perfect Christmas dinner side dish, anyone?!

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Garlicky Stewed Green Beans & Tomatoes

This vegetarian side dish features fresh green beans, tomatoes, and loads of garlic simmered until tender, and then seasoned to perfection with cayenne pepper and smoked paprika.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion about 1/2 medium onion
• 4 large cloves garlic minced (about 1 1/2 tablespoons)
• 1 pound green beans trimmed and cut into 1 1/2-inch pieces
• 1 14.5- ounce can diced tomatoes
• 1/4 cup red wine
• 1/4 teaspoon smoked paprika or up to 1/2 teaspoon, to taste
• 1/8 teaspoon cayenne pepper or less to taste
• 1/2 teaspoon coarse salt
• Freshly ground black pepper to taste

Instructions

• In a medium saucepan over medium heat, stir together the olive oil and the onions. Cook, stirring occasionally, until onions are soft and transparent, about 5 minutes. Add the garlic and cook, stirring frequently, for another minute.
• Add the green beans, tomatoes, and red wine. Stir gently and bring to a boil.
• Reduce heat to low and simmer, covered, for about an hour or until very tender.
• Add smoked paprika, cayenne pepper, salt and pepper. Taste and adjust seasonings if necessary. Serve immediately.

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