Green beans oreganata

Total Time
20 min
8 min
12 min
This Italian inspired dish is made with fresh green beans combined with fresh tomatoes, garlic and shallots. It comes together in just 20 minutes for a healthy and hearty weeknight side. Best of all, you can make it ahead. You can cook the green beans in step 1 up to a day ahead. Refresh them under cold water, then drain, transfer to a zip-close plastic bag, and refrigerate. When ready to serve, continue with steps 2 and 3. Serve this dish with Parmesan chicken.


Uncooked green snap beans

1 pound(s), trimmed and cut into 1 1/2-inch pieces

Olive oil

4 tsp

Uncooked shallot(s)

3 large, chopped, (about 1/2 cup)


2 medium clove(s), minced

Fresh tomato(es)

1 large, cut into 1/2-inch dice

Dried oregano

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

¼ cup(s), lightly packed, flat-leaf leaves


  1. Bring 1/2 inch of water to boil in large skillet over medium-high heat. Add green beans and cook, covered, until crisp-tender, about 5 minutes; drain in colander. Rinse under cold water to stop cooking; set aside.
  2. Wipe skillet dry. Heat oil in skillet over medium heat. Add shallots and garlic; cook, stirring, until shallots are softened, about 4 minutes. Add tomato and oregano; cook until tomato begins to release its juice, about 2 minutes.
  3. Add green beans, salt, and pepper to skillet; cook, stirring, until heated through, about 2 minutes. Spoon into serving bowl and sprinkle with parsley.
  4. Per serving: 1 1/2 cups