Prep 10 mins
Cook 10 mins
I found this recipe in our monthly employee newsletter. It's delicious!
- 411.06 g can stewed tomatoes (use tomatoes and juice)
- 29.58 ml olive oil
- 29.58 ml dried onion flakes
- 9.85 ml minced garlic
- 2.46 ml kosher salt
- 1.23 ml black pepper
- 7.39 ml dried oregano
- 453.59 g fresh green beans, stems removed
- Bring all ingredients except beans to a full boil in a large saucepan over high heat.
- Add beans, reduce heat to low, cover and simmer10-12 minutes, stirring occasionally until beans are tender. Serve.
This is a colorful side dish for your dinner table and a nice way to get some flavor into plain green beans. In step 1. I did not add the olive oil since you did not saute anything with it. Mexican oregano was the type I added when making this. Made for *August Recipe Challenge Green Beans and Basil 2009* game
Loved this combination, although I used 2 tablepoons minced garlic "by accident", and loved the garlic's wallop. DH volunteered to trim the green beans next time, otherwise this is a cinch to make, and it is sooooo-ooo-oo good. This is part of a now favorite menu with Acadia's Chicken Parmesan and Mom's Mashed Potatoes. Thanks for posting this recipe, kittycatmom! Made for Potluck Tag for Karen Elizabeth's "Eat Your Veggies" party.
Tasty, easy, healthy, and attractive! I made as posted except I simmered the beans 25 minutes and cut them into 1 inch lengths so that I could poke them back down into sauce. Thanks for sharing kittycatmom!