Mexican green beans, a healthy green bean recipe and a perfect low carb side dish made with onions, tomatoes and spices.
When I was growing up, my mother made green beans in the Italian style with tomatoes, onions, basil, and oregano. It was an easy side dish that didn’t require much time or thought, just a few healthy ingredients. Switching the seasonings to cumin and fresh oregano gives this dish a Southwest or Mexican flavor. So delish!
You’ll find many Southwestern style low carb recipes on the site. I grew up in the Southwest, so I like to serve my family the dishes and flavors I grew up with. You’ll find authentic marinades and recipes for beef fajitas and chicken fajitas. I have a delicious recipe for chiles rellenos and New Mexico green chile stew. And, don’t forget the great tasting enchilada sauce recipe that doesn’t require soaking and grinding chiles. It’s great on low carb enchiladas, chicken and eggs.
Easy Mexican Green Beans Recipe
Are green beans low carb? Yes! Green beans have approximately 3.6 g carbohydrates per 1 cup (100 g), making them one of the best low carb vegetables.
I recently shared a recipe for pork chops covered in a chile verde sauce and served these Mexican style green beans on the side, which you can see in the photos. The flavors were great together. Green beans are one of my favorite low carb vegetables, so we eat them a few times a week.
While testing this dish, I found that simmering or steaming the beans before cooking in the pan yielded in a softer green bean. My family prefers a firmer green bean, so I cooked them in the pan and covered them with a piece of foil to steam. This resulted in more of a crisp-tender or al dente texture. Covering with a tight fitting lid will result in a softer green bean. I suppose this recipe will also work with drained canned green beans; cook until heated through. So, choose which cooking method you like best.
To make these Mexican green beans, I sauteed fresh onions, garlic, spices, and tomatoes in a pan. Next, I added chicken base, water, and the beans. I lightly covered the pan with foil until the green beans were tender. Then, I stirred, added some butter (my family loves butter), checked for seasoning and served. It’s as easy as that and the natural flavors really shine through. I don’t mean they scream MEXICAN GREEN BEANS, but the subtle flavors are decidedly of the South West.
[NOTE] Everyone’s palate is different and some of you may want a heavier dose of spices. Adding some red pepper flakes or diced pickled jalapenos would also be nice. Adding a little crumbled bacon tastes, great, too. Or, try some crumbled cotija cheese.
The recipe comes together very quickly making it a great go-to option with grilled meats, fish or anytime you want something different.
Mexican Green Beans are 3 net carbs per serving.
Mexican Green Beans
- 1 pound green beans, trimmed and cut
- 1/2 cup roma tomato, seeded and diced (4 oz)
- 1/4 cup chopped onion (1 oz)
- 1 clove garlic, minced
- 2 tbsp avocado oil or good olive oil
- 1 tbsp butter, ghee, or another tbsp of oil
- 2 tbsp water
- 1 whole bay leaf, crumbled
- 1 tsp chicken base
- 1 tsp fresh oregano, minced (or 1/4 tsp. dry but fresh tastes different)
- 1/4 tsp ground cumin
- salt and pepper to taste
- Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
- Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
- Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.