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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Weeknight Suppers

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String Beans and Tomatoes (02:50)

Total:: 40 min
Active:: 40 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon butter
1/3 cup ketchup
1/2 cup grated carrot
1 teaspoon dried basil
2 large tomatoes, diced
One 10-ounce can tomatoes with chiles, such as Rotel
3 cups sliced fresh string beans, in 1/2-inch pieces
Salt and pepper
Salt and pepper
Rice, for serving

Directions

Watch how to make this recipe.

In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

My Private Notes

Name: String Beans and Tomatoes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 1 red bell pepper, finely chopped; 2 cloves garlic, minced; 1 tablespoon butter; 1/3 cup ketchup; 1/2 cup grated carrot; 1 teaspoon dried basil; 2 large tomatoes, diced; One 10-ounce can tomatoes with chiles, such as Rotel; 3 cups sliced fresh string beans, in 1/2-inch pieces; Salt and pepper; Salt and pepper; Rice, for serving

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