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Green Beans with Tomatoes and Feta

Serve a colorful side of organic green beans and almonds topped with tomatoes and feta. Did we mention olive oil, garlic, onions and fresh Italian oregano? Mmm.

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 (14) 4 Reviews
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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Ingredients

2
boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1
tablespoon olive oil
1
medium onion, sliced
2
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8
teaspoon crushed red pepper flakes, if desired
1/2
cup crumbled feta cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook beans as directed on boxes, reserving almonds; drain.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
  • 3 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 has evaporated.
  • 4 Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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