Ingredients:

  • 1 can (14.5 oz / 411g) canned green beans, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes (no salt added), with juices
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 small onion (50g), finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5ml) apple cider vinegar or fresh lemon juice
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/4 tsp (0.5g) red pepper flakes
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Rinse the canned green beans thoroughly under cold water in a colander to remove excess sodium and canned flavor. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for 3–4 minutes until translucent.
  3. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Pour in the diced tomatoes and their juices. Simmer uncovered for 5–7 minutes, stirring occasionally, until the liquid reduces slightly and the tomatoes soften.
  5. Gently fold in the rinsed green beans. Stir to coat and cook for 2–3 minutes just to heat through.
  6. Remove from heat and stir in the vinegar and black pepper. Garnish with fresh parsley.