My F&W
quick save (...)

Green Bean Ragout with Tomatoes and Mint

  • ACTIVE: 20 MIN
  1. 1/2 cup extra-virgin olive oil
  2. 2 medium red onions, finely chopped
  3. 3 large garlic cloves, minced
  4. 2 1/2 pounds green beans
  5. 1 1/4 cups drained oil-packed sun-dried tomatoes, thinly sliced
  6. 2 plum tomatoes, chopped
  7. 1 1/2 cups water
  8. Salt and freshly ground pepper
  9. 1/2 cup finely shredded mint leaves
  10. Pinch of sugar
  11. 2 tablespoons red wine vinegar
  1. In a soup pot, heat the oil until shimmering. Add the onions and cook over moderately high heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the green beans and stir to coat with the oil. Stir in the sun-dried tomatoes, plum tomatoes and water and bring to a boil. Season with salt and pepper, cover and simmer until the beans are tender, about 15 minutes. Add the mint and sugar and cook for 1 minute, then stir in the vinegar. Serve warm or at room temperature.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.