Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 2 cans (14.5 oz each) sliced green beans, drained and rinsed
  • 1/4 cup diced canned tomatoes
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Drain the canned green beans into a colander and rinse them under cold running water for 30 seconds. Pat them slightly dry with a paper towel.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and dried oregano, sautéing for about 1 minute until fragrant and pale gold.
  3. Gently fold in the rinsed green beans and diced tomatoes. Stir carefully to coat and cook for 5–7 minutes, stirring occasionally, until the beans are heated through and the tomato liquid has thickened.
  4. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Taste and add salt or pepper as needed.