Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stewed Green Beans with Tomato and Oregano

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4-6 servings
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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


  1. 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.