Mexican Green Beans

Serves     6


1T vegetable or olive oil
1 medium onion, chopped
3 cloves garlic, minced
1‐1½ lbs. green beans (fresh or frozen, fresh preferred – cut into 2 – inch lengths)
1 – 10oz can diced tomatoes with chilies (in canned vegetable row of supermarket)
1t tomato paste
1t oregano
¼ t salt
2T lemon juice


Heat oil a large skillet over medium heat. Add onion and cook 6 minutes. Add garlic, beans and 1T water,
increase heat to medium high and cover. Cook about 5 minutes, s2rring once or twice. Stir in canned
tomatoes w/chilies, tomato paste and oregano. Bring to a boil, reduce heat to medium, cover and cook,
covered, another 3 ‐ 5 minutes or so, stirring occasionally. Uncover pan and cook another minute or two
to thicken sauce. Sprinkle with lemon juice just before serving warm.


Notes and Instructions