Lemony Green Beans

Clemen Cifuentes


Although canned beans are convenient, fresh beans are the best. The best at soaking up flavors you're in the mood for. I for one LOVE this recipe. I got tired of the plain old green bean routine so I decided to freshen it up a notch. Hope you like it as much as my family does.

★★★★★ 1 vote
15 Min
15 Min


1/4 lb
fresh green beans
1 small
plum/roma tomato (cut in quarters length-wise)
2 clove
garlic (fnely chopped)
1/4 small
white onion (sliced and halved)
1 small
1/4 c
white cooking wine
1 Tbsp
2 Tbsp
olive oil, extra virgin
salt and pepper to taste


1In a large pan, add olive oil and butter. Heat setting on low. Once the butter has melted into the olive oil add chopped garlic, sliced onion and tomato. Saute till onions are tender. Raise heat to med/high and add green beans. Add white wine. Reduce wine for 2 minutes. Lower heat back to low.
2Using a small grater, grate lemon skin over green beans (TRY NOT TO GRATE THE PITH, IT'S VERY BITTER). After you're done grating you may cut the lemon in half and squeeze juice over the beans if you want it to be EXTRA-LEMONY. Cook for 10-15 minutes..... depending on how crunchy you like your green beans.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtags: #lemon, #beans, #white, #wine