• 8servings
  • 20minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb fresh green beans, trimmed

  2. 1 tablespoon olive oil

  3. 1 medium onion, sliced

  4. 2 cloves garlic, finely chopped

  5. 1 can (14 1/2 oz) diced tomatoes, undrained

  6. 1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves

  7. 1/8 teaspoon crushed red pepper flakes, if desired

  8. 1/3 cup crumbled Cotija cheese

  9. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In Dutch oven, place 2 cups water. Cover tightly; heat to boiling. Place green beans in steamer basket in Dutch oven. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly.

  2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.

  3. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and almonds; serve warm.


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