Oregano Green Beans Recipes

OREGANO GREEN BEANS WITH TOASTED PINE NUTS

Oregano Green Beans with Toasted Pine Nuts image

This super easy side dish is a wonderful picnic or potluck recipe. It's a beautiful, surprising mix that leaves guests and family raving. You can substitute any kind of nut for the pine nuts or even replace them with fresh berries. -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds fresh thin french-style green beans, cut into 2-inch pieces
1/2 cup water
2 tablespoons minced fresh oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1/2 cup pine nuts or sliced almonds, toasted

Steps:

In a 6-qt. slow cooker, combine all ingredients except pine nuts. Cook, covered, on low until beans are tender, 5-6 hours. Remove with a slotted spoon. Top with pine nuts.

Nutrition Facts : Calories 94 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

GREEN BEANS WITH OREGANO

Green Beans With Oregano image

Make and share this Green Beans With Oregano recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs fresh green beans
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
1 medium purple onion, chopped
2 tablespoons minced fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook green beans in boiling water to cover 5 minutes or until crisp-tender; drain and set aside.
Place butter and olive oil in a large skillet over medium-high heat until butter melts and oil is hot.
Add onion, and sauté until tender. Reduce heat to medium; add oregano, and sauté 1 minute.
Add green beans, and cook, stirring often, 5 to 8 minutes or until tender. Toss with salt and pepper.

Nutrition Facts : Calories 138.9, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 180.4, Carbohydrate 19.3, Fiber 8.3, Sugar 4.4, Protein 4.5

MARINATED GREEN BEANS

Marinated Green Beans image

This fragrant salad is perfect for a summer buffet or picnic. The beans are tossed with all the other ingredients while they are still hot, which allows them to absorb as much of the flavors as possible. Adding the vinegar to the beans when they are hot causes some of the acidity from the vinegar to evaporate while maintaining all its richness and flavor.

Provided by Food Network

Categories side-dish

Time 25m

Yield serves 4 to 6 people

Number Of Ingredients 8

Ingredients

1 1/2 pounds green beans
Salt
12 large green olives
4 garlic cloves
3 tablespoons finely shredded fresh basil leaves
1 tablespoon coarsely chopped fresh oregano leaves
1 tablespoon capers
1 1/2 tablespoons red wine vinegar

Steps:

Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

STEWED GREEN BEANS WITH TOMATO AND OREGANO

Stewed Green Beans with Tomato and Oregano image

Provided by Food Network

Categories side-dish

Time 55m

Yield 4-6 servings

Number Of Ingredients 8

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

Steps:

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.

FRESH GREEN BEANS WITH TOMATOES AND OREGANO

Fresh Green Beans With Tomatoes and Oregano image

Make and share this Fresh Green Beans With Tomatoes and Oregano recipe from Food.com.

Provided by kittycatmom

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) can stewed tomatoes (use tomatoes and juice)
2 tablespoons olive oil
2 tablespoons dried onion flakes
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried oregano
1 lb fresh green beans, stems removed

Steps:

Bring all ingredients except beans to a full boil in a large saucepan over high heat.
Add beans, reduce heat to low, cover and simmer10-12 minutes, stirring occasionally until beans are tender. Serve.

Nutrition Facts : Calories 90.7, Fat 4.8, SaturatedFat 0.7, Sodium 314, Carbohydrate 11.9, Fiber 3.6, Sugar 4.9, Protein 2.3

GREEK GREEN BEANS

Greek Green Beans image

A nice mix of green beans, onion, and tomatoes simmered until soft and delicious! Just like Ya Ya used to make!

Provided by COLEE576

Categories Side Dish Vegetables Tomatoes

Time 1h15m

Yield 8

Number Of Ingredients 7

Ingredients

¾ cup olive oil
2 cups chopped onions
1 clove garlic, minced
2 pounds fresh green beans, rinsed and trimmed
3 large tomatoes, diced
2 teaspoons sugar
salt to taste

Steps:

Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 14.6 g, Fat 20.6 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 11.8 mg, Sugar 5.6 g

ITALIAN GREEN BEANS

Italian Green Beans image

When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Andrea Ibzag, Gordon, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 small onion, chopped
2 tablespoons olive oil
2 to 3 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes, coarsely mashed
1/2 cup water
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 teaspoon sugar
1 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground pepper
2 pounds fresh green beans, cut into 1-inch pieces
2 tablespoons grated Romano cheese

Steps:

In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes., Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 100mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

REFRIED BLACK BEANS WITH OREGANO

Refried Black Beans with Oregano image

Use these quick and tasty refried black beans in wraps, quesadillas, or on nachos.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 clove minced garlic
1 chopped shallot
1/4 teaspoon dried oregano
1 15-ounce can black beans (with liquid)
Salt and ground black pepper

Steps:

Heat olive oil in a medium saucepan over medium heat. Saute garlic and shallot until tender, about 5 minutes. Add oregano and beans (with liquid). Bring to a boil. Mash beans with the back of a wooden spoon and cook until slightly thickened, 2 to 4 minutes. Season with salt and black pepper.

GREEN BEANS WITH BREAD CRUMBS

Green Beans with Bread Crumbs image

My mom gave me this recipe. It's been in the family for years. Hope you enjoy it as much as we do - it's a sure way to get my kids to eat green beans. You can easily double this recipe.

Provided by MNKENNEY

Categories Side Dish Vegetables Green Beans

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fresh green beans, washed and trimmed
½ cup water
¼ cup Italian-style seasoned bread crumbs
¼ cup olive oil
salt and pepper to taste
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ cup grated Parmesan cheese

Steps:

Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 210 calories, Carbohydrate 13.6 g, Cholesterol 5.5 mg, Fat 15.8 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 210.2 mg, Sugar 1.9 g

GARLIC GREEN BEANS

Garlic Green Beans image

Kalamata olives and oregano lend a Greek flavor to garden-fresh beans. It's a speedy 20-minute recipe!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound green beans
1 tablespoon butter or margarine
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 cup pitted Kalamata olives, cut in half

Steps:

Place beans in 1 inch of water in 2-quart sauce-pan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until crisp-tender; drain.
Heat butter, oregano, garlic and salt in same saucepan over medium heat 1 to 2 minutes. Add beans and olives; toss to coat.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg

GREEN BEANS WITH TOMATOES

Green Beans with Tomatoes image

Simple and wholesome, this warm side dish can be easily matched with any main course.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 medium onion, halved and thinly sliced
1/2 teaspoon dried oregano
1 can (14.5 ounces) whole peeled tomatoes in puree
1 pound green beans, trimmed
Coarse salt and ground pepper

Steps:

In a large skillet with a tight-fitting lid, heat oil over medium-high. Add onion and oregano, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
To skillet, add tomatoes and their puree, breaking up tomatoeswith a spoon or your fingers; stir to combine. Add green beans, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until green beans are soft, about 30 minutes. Serve.

Nutrition Facts : Calories 99 g, Fat 4 g, Fiber 5 g, Protein 3 g

GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE

Green Bean, Yellow Pepper, and Bacon Salad with Oregano Vinaigrette image

Categories Salad Side Picnic Bacon Green Bean Bell Pepper Summer Chill Oregano Boil Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 7

Ingredients

1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained

Steps:

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

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