Stewed Green Beans With Tomato And Oregano

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Stewed Green Beans With Tomato And Oregano

 

2 tablespoons olive oil

1 medium onion, thinly sliced

2 garlic cloves, thinly sliced

2 pounds green beans, ends trimmed

2 cs. tomato juice

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 bunch oregano, leaves only, chopped

 

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. Serves 4.