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Trisha Yearwood’s String Beans and Tomatoes


1 small onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 tablespoon butter
1/3 cup ketchup
1/2 cup grated carrot
1 teaspoon dried basil
2 large tomatoes, diced
One 10-ounce can tomatoes with chiles, such as Rotel
3 cups sliced fresh string beans, in 1/2-inch pieces
Salt and pepper


In a medium skillet, saute the onion, bell pepper, and garlic in the butter until tender. Add the ketchup, carrot, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Ease of preparation: easy

Active Time: 40 minutes
Total Time: 40 minutes