| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4-6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 pounds green beans, ends trimmed
- 2 cups tomato juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch oregano, leaves only, chopped
Instructions
- Heat the olive oil in a medium skillet over medium-low heat. Cook the onion and garlic until soft, about 7 minutes. Add the green beans along with the tomato juice, salt and pepper. Stir well, cover and cook, stirring every 5 minutes, until the beans are tender and wilted, about 30 minutes. Stir in the fresh oregano and cook an additional 5 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 173 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 901 mg |
Reviews
Love this recipe! Been making it for 20+ years after I got the Mesa Mexicana cook book. A family favorite for Thanksgiving and summer when I grow too many green beans. Since I use the thicker/older beans for this dish, I need to simmer them a good 40- 45 minutes. And I use twice as much tomato juice. As it reduces, the flavors get intense. I’ve made this with V8 juice during the pandemic when I couldn’t find tomato juice.Greek oregano can over power, so I use about 1/2 – 1 teaspoon. Mexican oregano would be better. And my family loves to top it with cotija cheese, but we’ve also used feta. I’ve made variations, depending on what’s available. Easy tasty dish
Very good accent to any meal. I thought the oregano over powered the flavor of the beans. Next time, I won’t add as much oregano.
Even my father, who never eats his vegetables, loved this recipe! It’s a great side dish for any dinner!