Green beans oreganata
2
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked green snap beans
1 pound(s), trimmed and cut into 1 1/2-inch pieces
Olive oil
4 tsp
Shallot
3 large, chopped, (about 1/2 cup)
Garlic
2 clove(s), minced
Tomato
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
Instructions
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
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