Quick Green Beans and Tomatoes
A fast, pantry-friendly side dish made with canned green beans, tomatoes, onion, garlic, warm spices, and a splash of vinegar. Ready in about 20 minutes and perfect with weeknight dinners or beans and rice.
Servings: 6 people
Ingredients
- 2 14.5-ounce cans green beans drained
- 1 14.5-ounce can diced tomatoes undrained
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp bacon drippings or olive oil
- ¼ teaspoon smoked salt
- ½ tsp kosher salt adjust if using smoked salt
- ½ tsp Creole Seasoning
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp dried thyme
- 1 tsp apple cider vinegar
- ½ tsp hot sauce I use the Crystal brand from Louisiana
Optional finish:
- Small pinch red pepper flakes
- Fresh chopped parsley
Instructions
- Heat a medium skillet or saucepan over medium heat. Add the bacon drippings (or olive oil).
- Add the chopped onion and cook 3–4 minutes until softened and slightly translucent. Add the minced garlic to the pot and stir for 1 minute.
- Stir in smoked salt, thyme, Creole Seasoning, black pepper, cayenne pepper, and a pinch of salt. Let it bloom for about 30 seconds.
- Stir in the drained green beans and the tomatoes with their juice.
- Bring just to a gentle bubble. Reduce heat to low, cover, and simmer 12–15 minutes.
- Remove from heat and stir in the apple cider vinegar and hot sauce. Taste and adjust seasoning.
- To serve, sprinkle with parsley or a pinch of red pepper flakes if you like a little extra heat.
