Canned Green Beans Recipe
Green beans are one of those timeless vegetables that never fail to bring a sense of comfort and tradition to the table. In many cultures, especially in Mediterranean cuisine, preserving seasonal vegetables is both a practical and delicious way to enjoy nature’s bounty all year long. One of the simplest and most rewarding methods is canning green beans in a tomato base.
This recipe is a classic example of how a few basic ingredients. Fresh beans, ripe tomatoes, olive oil, and a touch of salt—can come together to create a wholesome, flavorful dish. The beauty of this recipe lies not only in its taste but also in its longevity. By preserving the beans in jars, you ensure that even in the depths of winter, you can open a jar and instantly be reminded of the vibrant summer harvest.
Whether you serve them as a side dish with rice, pair them with grilled meats, or simply enjoy them as a light vegetarian meal, these canned green beans with tomatoes will be a staple in your pantry. Follow the step-by-step instructions below to prepare your own jars of goodness that will last you for months.
Enjoy the recipe...
Ingredients
- 1 kg fresh green bean,
- 2 large tomatoes,
- 1 cup water,
- 2–3 tablespoons olive oil,
- 1 teaspoon salt.
Preparation
- Dice the tomatoes into small cubes,
- Heat the olive oil in a pan,
- Add the tomatoes and sauté until they release their juices,
- Add the salt and water,
- Once the water starts boiling, add the green beans cut into your preferred size and stir,
- Cover with a lid and cook on low heat until the beans turn yellowish in color,
- While still boiling, transfer the beans into sterilized jars,
- Wipe the rims of the jars thoroughly and seal tightly with new lids,
- Place the jars in a pressure cooker filled with enough water to cover them completely,
- Close the lid and boil for 3–5 minutes after the steam starts to escape,
- Remove the jars, dry them, and place them upside down on the counter,
- Let them rest overnight, then store in a cool, dark place.
Enjoy...