Mediterranean Braised Green and White Beans

green-white-beans Quentin Bacon


  • 1/4 cup olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 28-oz. can whole peeled tomatoes
  • 2 pounds green beans, trimmed
  • 1/2 cup chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh dill, or 2 tsp. dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 15-oz. can no-salt-added white beans, drained and rinsed
  • 1/2 cup low-fat Greek yogurt


1. In a large, heavy pot or Dutch oven, heat oil over medium heat. Add onion and sauté until softened, about 8 minutes. Add garlic; cook, stirring, for 1 minute. Stir in tomato paste and cook until lightly caramelized, about 1 minute.

2. Add tomatoes with their juices, crushing each tomato with your hand over pot before adding it. Add 1/2 cup water and bring to a boil. Add green beans, parsley, dill, salt, and pepper. Cover, reduce heat to low and simmer for 30 minutes. Add white beans and continue cooking, covered, until green beans are very tender, about 30 minutes longer. Serve with a dollop of yogurt on top.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8

Nutritional Information

Calories per serving: 171
Fat per serving: 8g
Saturated fat per serving: 1g
Cholesterol per serving: 1mg
Fiber per serving: 7g
Protein per serving: 7g
Carbohydrates per serving: 22g
Sodium per serving: 422mg
Iron per serving: 3mg
Calcium per serving: 110mg

Good to Know

Cook it on a weekend, then stick it in the fridge for up to 4 days. It reheats like a dream (in a pot, covered, over medium-low heat).
Recipes adapted from You Have It Made: Delicious, Healthy, Do-Ahead Meals © 2016 Houghton Mifflin Marcourt