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Green Beans with Tomatoes and Cotija
lb fresh green beans, trimmed
tablespoon olive oil
medium onion, sliced
cloves garlic, finely chopped
can (14.5 oz) diced tomatoes, undrained
teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
teaspoon crushed red pepper flakes, if desired
cup crumbled Cotija cheese
cup sliced almonds
In Dutch oven, place 2 cups water. Cover tightly; heat to boiling. Place green beans in steamer basket in Dutch oven. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.
Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and almonds; serve warm.
If you can't find Cotija, use queso fresco cheese instead.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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