Side dish

Braised green beans with tomato and oregano

Name: Braised green beans with tomato and oregano
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 11 oz Green beans; 3 oz Crushed tomatoes; 2½ tbsp Olive oil; Garlic cloves, three, sliced; Dried oregano, a teaspoon; Parsley, a handful, chopped; Sea salt, to taste

The opposite of crisp-tender: in Greece green beans are cooked slowly in olive oil and tomato until they turn silky, and they taste of far more than the handful of things in the pot.

5gnet carbs

9gfat

2gprotein

110kcal

Per serving40 minServes 4

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Ingredients

For the whole dish · serves 4

Green beans11 oz
Crushed tomatoes3 oz
Olive oil2½ tbsp
Garlic clovesthree, sliced
Dried oreganoa teaspoon
Parsleya handful, chopped
Sea saltto taste

Method

5 steps · 40 minutes

Trim the beans and leave them whole.
Warm the oil in a heavy pan with a lid over medium heat and cook the garlic and oregano for 1 minute.
Add the beans, tomatoes, a good pinch of salt and half a cup of water. Stir, cover, and cook at a gentle simmer for 25 to 30 minutes, stirring now and then, until the beans are completely soft and the sauce is thick.
If the pan dries out before the beans are soft, add a splash more water.
Stir through the parsley and serve warm or at room temperature. Like most braises, they are better the next day.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.