Two-Bean Tomato Bake Recipe

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Two-Bean Tomato Bake Recipe
Two-Bean Tomato Bake Recipe photo by Taste of Home
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Two-Bean Tomato Bake Recipe

Read Reviews
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Publisher Photo
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. A crumb topping adds crunch to this veggie bake that's even more flavorful when you use your garden harvest.—Dorothy Rieke, Julian, Nebraska
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 1-1/2 pounds fresh green beans, cut into 2-inch pieces
  • 1-1/2 pounds fresh wax beans, cut into 2-inch pieces
  • 5 medium tomatoes, peeled and cubed
  • 1/2 pounds fresh mushrooms, sliced
  • 1 medium sweet onion, chopped
  • 10 tablespoons butter, divided
  • 1-1/2 teaspoons minced garlic, divided
  • 1-1/2 teaspoons dried basil, divided
  • 1-1/2 teaspoons dried oregano, divided
  • 1 teaspoon salt
  • 1-1/2 cups soft bread crumbs
  • 1/3 cup grated Parmesan cheese

Directions

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside.
In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown. Yield: 16 servings.
Originally published as Two-Bean Tomato Bake in Taste of Home June/July 2002, p27

Nutritional Facts

1 serving: 124 calories, 8g fat (5g saturated fat), 21mg cholesterol, 283mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 4g protein.

  • 1-1/2 pounds fresh green beans, cut into 2-inch pieces
  • 1-1/2 pounds fresh wax beans, cut into 2-inch pieces
  • 5 medium tomatoes, peeled and cubed
  • 1/2 pounds fresh mushrooms, sliced
  • 1 medium sweet onion, chopped
  • 10 tablespoons butter, divided
  • 1-1/2 teaspoons minced garlic, divided
  • 1-1/2 teaspoons dried basil, divided
  • 1-1/2 teaspoons dried oregano, divided
  • 1 teaspoon salt
  • 1-1/2 cups soft bread crumbs
  • 1/3 cup grated Parmesan cheese
  1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside.
  2. In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
  3. Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
  4. Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown. Yield: 16 servings.
Originally published as Two-Bean Tomato Bake in Taste of Home June/July 2002, p27

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Reviews forTwo-Bean Tomato Bake

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2124arizona User ID: 845443 268568
Reviewed Jun. 27, 2017

"Green beans and tomatoes go together. This is a unique and flavorful twist!!"

MY REVIEW
katlaydee3 User ID: 3741999 134695
Reviewed May. 30, 2010

"I also meant to say that I left out the mushrooms."

MY REVIEW
katlaydee3 User ID: 3741999 129411
Reviewed May. 30, 2010

"Excellent recipe. Made this for dinner with baby back ribs on the grill. Great side dish."

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