Not only is this easy to make at home but it's easy to take camping and also cook in the microwave. You can use diced tomatoes, stewed tomatoes, or whole tomatoes as long as you squeeze the whole tomatoes into pieces.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine green beans, tomatoes, red pepper flakes, and garlic salt in a saucepan; cook over medium heat until heated through, 5 to 10 minutes.

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Nutrition Facts

49 calories; protein 2.4g 5% DV; carbohydrates 10.1g 3% DV; fat 0.3g 1% DV; cholesterolmg; sodium 545.1mg 22% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2013
Love the recipe as is cooked per time listed. For me that's saying something. Being from Tennessee if green beans haven't cooked for at least 2 hours then they are not done. Such a quick and easy way to get your vegetables. And like everyone else I put my spin on it the second time around. I added a can of shoe-peg corn a chopped onion some chicken stock and sliced almonds. Yum!Yum! The third time I made it using vegetable stock(preferred the chicken stock) I had cooked boneless pork ribs(no barbecue sauce)to go with it. When I went to reheat it the next day I shredded the pork and added it to the pot. Another Yummer! Next time I try it for myself I'm going to use 1 can of green beans and 1 can of black beans or maybe just use 2 cans of the black beans for a Mexican flavor. (I'm fixing it for the family dinner at my sister's this week.) Thanks so much for this recipe Lori!!!! Read More
(6)

Most helpful critical review

Rating: 3 stars
07/09/2013
OK don't know what i was expecting but this wasn't it. Hubby liked so 3 stars Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2013
Love the recipe as is cooked per time listed. For me that's saying something. Being from Tennessee if green beans haven't cooked for at least 2 hours then they are not done. Such a quick and easy way to get your vegetables. And like everyone else I put my spin on it the second time around. I added a can of shoe-peg corn a chopped onion some chicken stock and sliced almonds. Yum!Yum! The third time I made it using vegetable stock(preferred the chicken stock) I had cooked boneless pork ribs(no barbecue sauce)to go with it. When I went to reheat it the next day I shredded the pork and added it to the pot. Another Yummer! Next time I try it for myself I'm going to use 1 can of green beans and 1 can of black beans or maybe just use 2 cans of the black beans for a Mexican flavor. (I'm fixing it for the family dinner at my sister's this week.) Thanks so much for this recipe Lori!!!! Read More
(6)
Rating: 5 stars
04/07/2013
A great way to prepare green beans with the added zip of red pepper and tomatoes. My husband loves green beans and this is a 5 star recipe. I added the recipe to my list of Keepers. I used petite canned tomatoes and added a bit of parsley. Read More
(4)
Rating: 3 stars
07/08/2013
OK don't know what i was expecting but this wasn't it. Hubby liked so 3 stars Read More
(3)
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Rating: 5 stars
07/08/2013
Delicious...top it with a sprinkle of parm cheese for extra deliciousness. Read More
(1)
Rating: 5 stars
07/10/2013
I haven't tried but I bet this would be fantastic with fresh veggies too! I might try zucchini instead of the green beans. Read More
(1)
Rating: 3 stars
06/04/2015
Hot & Spicy Green Beans w/ Tomato Haiku: "This was just okay. Only swap was frozen beans did the rest the same." Good but not extraordinary; we ate it alongside London broil and mashed potatoes but agreed that we prefer AR's "Green Beans w/ Cherry Tomatoes." Read More
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