Pickled Beans In Tomato Sauce


You can store green beans in various ways. Try these pickled beans in tomato sauce, delicious with garlic and basil.

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Pickled beans in tomato sauce
Veronique van Ohmydish

Made by Véronique

Published at 2019-10-09, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

30 minutes 4 people Side dishes
Pickled beans in tomato sauce


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  • 500 gram green and/or yellow beans
  • 4 large tomatoes
  • 2 garlic cloves
  • 1 onion
  • sprig of fresh basil
  • olive oil
  • pepper and salt to taste
Pickled beans in tomato sauce ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • sterile jars

Pickled Beans In Tomato Sauce

30 minutes 4 people Side dishes

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Preparation -- 15 minutes

Fill a medium-sized pan with water and bring to a boil. Rinse the beans and remove the ends. Cook them in the boiling water for about 5 minutes, until they're al dente.

Meanwhile peel and finely chop the onion and garlic cloves. Rinse the tomatoes, remove the hard parts and chop into smaller pieces.

Make sure the jars are sterile, you can easy do this by cooking them for a few minutes in boiling water.  

Pickled beans in tomato sauce
Pickled beans in tomato sauce

Finishing the pickled beans in tomato sauce -- 15 minutes

Use the medium-sized pan again and heat a bit of oil. Sauté the onion and garlic for a few minutes before you also add the tomato chunks.

Cook for a few minutes and if necessary a bit longer to create a thicker sauce if the tomatoes are quite watery. Add the cooked beans and season with pepper and salt.

Divide basil over the jars and then also divide the bean-tomato mixture over the jars. Make sure they're as hot as possible and then put the lid on.

Let them cool off completely and now you can store them for a very long time in a dark spot with as few temperature fluctuations as possible. Enjoy!

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