Braised Green Beans with Tomato Garlic and Thyme

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When it comes to dinner, you can never go wrong with a vegetable dish. Or even two. As summer comes to a close and the long days begin disappearing, make sure to enjoy as many meals with family as is possible.

And trust me here, it is not the food that makes these gatherings so memorable (although good food is never the wrong dish!) it is those around the table, that makes the meal special. That was true at the beginning of time and is still true today.

We were given a picking of green beans from the daughter and son-in-law's garden, those beans will be on our table tonight. Braised with tomatoes, garlic, and thyme. The only thing that would make them taste better, would be if we were sharing with family.

Food from your garden, cook with what you have!
Home-canned tomatoes combine with green beans from the garden in a delicious vegetable braised dish.

This is more a process than a recipe, feel free to add any other herbs you might wish to include. Below are the process and measurements I used. We still had home-canned tomatoes to use, making this even more enjoyable.

Home grown produce cooked up delicious for your family, cook with what you have.
Braised Green Beans with Tomatoes Garlic and Thyme

Braised Green Beans with Tomatoes Garlic and Thyme

by the seat of my pants

2 pounds green beans, washed with the stem ends removed
2 pints canned tomatoes or 2 15-oz cans diced tomatoes
1 head garlic, peeled, with the cloves, left intact
1/2 t salt
fresh ground pepper
1 bay leaf
1 t thyme leaves, crumbled in the palm of your hand
1-2 t brown sugar (don't leave this out, the beans will not be sweet)
1/2 c white wine, water, or bone stock (you will only need this if your tomatoes seem dry)

2 T butter

Place beans in a flat pan suitable for braising. Scatter the garlic over the beans.

Season with the salt, pepper, thyme and brown sugar. Cover with tomatoes, pour the wine around the edge of the pan.

Stir gently to combine ingredients.

Bring to a boil, reduce heat to simmer, and let braise 1 1/2 hours.

To serve, remove beans to a serving platter. Add the butter to the pan liquid, bring to a boil and reduce to a sauce, check flavor and adjust salt if needed, pour over beans before serving.


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  1. Yum! Always nice to see a veggie recipe. Thanks for sharing.

  2. I love green beans and I love tomatoes but have never put them together. I don't know why since I put tomatoes in other veggies, like okra. I'll try this recipe.

  3. I have never cooked or eaten beans cooked for so long! I'll have to give it a try. Have a great week. Cheers from Carole's Chatter

  4. I generally only eat bears steamed or boiled. These look tasty though

  5. The beans still look good at the market ... and so does the garlic. Tomatoes are almost gone, but I did put some in the freezer. I'll try to make this next week.

  6. This looks good-I am a huge fan of green beans and tomatoes. Thank you for sharing.

  7. Hi Melynda,
    I love what you did with the Green Beans and tomatoes. The flavor of the thyme will be perfect for this dish. Hope you have a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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