1tspfresh oregano,minced (or 1/4 tsp. dry but fresh tastes different)
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.
*See post for additional ingredient ideas.
I visually divide my veggies. I do not know how much volume a serving is as it depends on how long the pieces of green beans are. If this is divided between 4 people, the net carbs is 5 per person.
Mexican Green Beans
Amount Per Serving
Calories 84Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.