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Green Beans and Tomatoes Oreganata

by Lynne Webb on December 16, 2016 (Updated July 7, 2021) // 1 Comment

Side Dishes » Green Beans and Tomatoes Oreganata

Green Beans and Tomatoes Oreganata

by Lynne Webb on December 16, 2016 (Updated July 7, 2021) // 1 Comment

An Italian-inspired side dish of green beans and diced tomatoes topped with buttered crumbs and grated parmesan cheese.
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Green Beans Oreganata

This Italian-inspired casserole dish is made with fresh green beans combined with sautéed onions, garlic and diced tomatoes and topped with buttered crumbs and parmesan cheese. It’s especially good with simple entrées like roast beef, chicken and broiled fish.

Green Beans Oreganata

Green Beans and Tomatoes Oreganata

4.67 from 3 votes
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An Italian-inspired side dish of green beans and diced tomatoes topped with buttered crumbs and grated parmesan cheese.
Yield: 6 servings
Prep Time: 10 mins
Cook Time : 55 mins
Total Time : 1 hr 5 mins
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Ingredients 

  • 1-1/2 lbs green beans
  • 3 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can, 15.5-ounce diced tomatoes, undrained
  • 1-1/2 teaspoons dried oregano, more or less to taste
  • 3 tablespoons butter, melted
  • 1/3 cup panko crumbs
  • 2 tablespoons grated parmesan cheese

Instructions 

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil and set aside a bowl of ice water.
  • Trim the ends of the green beans, then drop them into the boiling water and cook until bright green and crisp-tender, 2 minutes. Quickly drain and add to the bowl of ice water to stop the cooking process. Drain and set aside.
  • Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the garlic and continue cooking until the mixture is pale gold in color, 2 minutes longer.
  • Add the tomatoes and oregano, bring to a simmer and cook until most of the liquid has evaporated, 4 to 5 minutes more. Combine with the beans, season to taste with salt and pepper and transfer to a casserole dish coated with nonstick spray.
  • Bake for 25 to 35 minutes, or until the beans are tender when pierced with a fork. Remove from the oven and increase the temperature to 400°F. Combine the melted butter, panko crumbs and parmesan cheese in a small bowl and sprinkle the mixture evenly over the beans. Return to the oven and bake until the crumbs are lightly toasted, 4 to 5 minutes.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: Italian

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Comments

  1. Barbara says

    December 21, 2017 at 7:36 pm

    5 stars
    this veggie dish is one of my favorites- great around Christmas time with the red and green colors~easy to make!!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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