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Sauteed Green Beans and Tomatoes

5 from 11 votes

Keto side dishes can be flavorful, interesting, and nutritious, and these Sauteed Green Beans and Tomatoes are all those things and more! Loaded with flavor, fiber, and color, this simple keto side dish might just steal the show! Ready to jazz up your dinner plate? Read on and I’ll show you all my chef tips and tricks to make this vegetable side dish perfectly every time!

green beans & tomatoes in a black serving dish
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Green beans and grape or cherry tomatoes are available all year long making this easy keto side dish recipe a quick fix any time of the year. A handful of ingredients and a short time later and you can be feasting on a pretty dish that’s also low in carbs!

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Are Tomatoes Even Keto?

Yes! Tomatoes are keto. It’s true that tomatoes are a bit higher in carbs and that some strict ketoers avoid tomatoes for that reason, but there’s no harm in a few tomatoes now and then. With bright flavor and plenty of health benefits, tomatoes won’t break the carb bank. Just account for them in your daily carb count, and if worried, don’t eat quite so many!

What You Need To Make Sauteed Green Beans and Tomatoes

  • Green or yellow beans – snip the stem end off and cut the beans in half, or leave them whole
  • Grape or cherry tomatoes (plum tomatoes will also work)
  • Butter or olive oil – I use salted butter
  • Balsamic vinegar – see notes below
  • Fresh garlic
  • Fresh ground black pepper

Is Balsamic Vinegar Keto?

Yes, but with a caveat. You MUST check the nutrition label! Not all balsamic vinegars are created equal, and some cheaper brands have added sugars, colors, and thickeners. If you can get a brand that is JUST balsamic vinegar, then you’re golden. And, most recipes use so little, the flavor is well worth it!

How To Make This Green Bean and Tomato Recipe

It only takes a few minutes to make this great recipe, and you can do step 1 in advance!

  1. Fill a medium-size pot with water, add a tablespoon of salt, and set it to boil. When boiling, add the trimmed green beans and simmer for about 8 minutes or utnil the beans are tender crisp.
  2. Drain the beans.
  3. Melt some butter over medium-high heat in a large skillet. Add the garlic and tomatoes and cook, shaking the pan every minute or so, until the tomatoes are blistered and soft.
  4. Add the balsamic vinegar and the green beans. Toss to coat.
  5. Adjust the seasoning if needed and serve!
keto green beans and tomatoes in a black dish

variations on Green Beans and Tomatoes

You can switch up the flavors a bit with this easy peasy recipe. Try some of the following:

  • Add a bit of thinly sliced shallot to the tomato/garlic mixture.
  • Add a pinch of red pepper flakes for a bit of heat.
  • Fresh basil will add herbaceous goodness to this dish.
  • Use cider vinegar instead for a slightly different flavor
  • Crumble some feta cheese on top

Chef Jenn’s tips

  • To prepare this delicious side dish in advance, boil the beans and then drain and chill them. Heat the beans up (microwave works great for this) and proceed with step 3 before serving.
  • Grape tomatoes are my favorite in this dish, and I don’t need to cut them in half. If you’re using cherry tomatoes, you may want to cut them in half to make it easier to eat.
  • No small tomatoes? Cut a Roma or other tomato into large dice and use that.
  • Yellow beans add a pretty change of color in this easy green bean recipe.
  • String beans are the best for this recipe – flat beans and other green beans that need braising won’t work well in this recipe.

What To Serve With This Green Bean & Cherry Tomato Recipe

This yummy green beans side dish is so pretty that I love serving it with dishes that need a bit of color. I’ve paired it with this Turkey Meatloaf with Bacon in the picture below, but you could also serve it with Meatloaf Casserole, air fryer Chicken Tenders, or Salisbury Steak with mushroom sauce. Grilled meat of any kind also pairs nicely with this tasty dish.

How To Store Sauteed Green Beans and Tomatoes

Green beans, cherry tomatoes and balsamic vinegar won’t freeze well, so this dish is best eaten fresh. But, it will keep in the fridge for a few days. Simply package up the leftovers after they’ve thoroughly cooled down, and package them in an air-tight container in the fridge for 3-4 days.

Frequently Asked Questions

Do I have to trim beans before cooking them?

Yes, you do need to trim green beans – or yellow beans – before cooking. The bean has two ends. One is the end that was attached to the stem. It is woody and tough to chew. Snap that end off and compost it, or use a knife to snip it off.

Do I have to blanch green beans before cooking them?

It all depends on the recipe, but for this sauteed green beans and tomato recipe, it’s an unnecessary step. Blanching green beans helps to set the color and par-cooks the beans. But, in this recipe, we’re cooking the beans and just adding them to the skillet at the last minute.

Can I used canned tomatoes in this recipe?

Green beans and fresh tomatoes are delicious together, but if all you’ve got is canned tomatoes, use those! I’d use diced canned tomatoes and drain them. Save the drained liquid for your next soup or sauce but don’t add it to the pan or your beans will be swimming!

Like This? Also Try:

keto southern green beans in a yellow serving bowl
Asparagus & Green beans with Lemon & Pecans on a black serving plate
keto creamy country chicken resting on green beans on a plate

Step By Step Process

keto green beans and tomatoes in a black dish
Print Pin
5 from 11 votes

Sauteed Green Beans and Tomatoes

Colorful and flavorful, this easy keto Green Beans and Tomatoes recipe is a quick and tasty side dish!
Course Side Dish
Cuisine American
Keyword easy side dish, green beans, green beans and tomatoes, tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 97kcal

Ingredients

  • 1 pounds green beans trimmed
  • 1 cup grape tomatoes
  • 2 tablespoons butter
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar

Instructions

  • Fill a medium-size pot with water, add a tablespoon of salt, and set it to boil.
  • When boiling, add the trimmed green beans and simmer for about 8-10 minutes or utnil the beans are tender crisp.
  • Drain the beans.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic and tomatoes and cook, shaking the pan every minute or so, until the tomatoes are blistered and soft. About 4 minutes.
  • Turn off the heat. Add the balsamic vinegar and the green beans. Toss to coat.
  • Adjust the seasoning if needed and serve!

Nutrition

Serving: 0.5cups | Calories: 97kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 337mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg | Net Carbohydrates: 6g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

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By Chef Jenn

6 thoughts on “Sauteed Green Beans and Tomatoes”

  1. 5 stars
    This veggie dish was incredibly flavorful. We used the little cherry tomatoes that come in a variety pack and added some shallot as suggested and they were perfect!

    Reply
  2. 5 stars
    We have an abundance of beans and tomatoes in our garden during the summer. This is the perfect dish to use our garden fresh vegetables. Thank you for the recipe!!

    Reply

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