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

How to Make Lemony Green Beans


  1. In 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.
  2. Using 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.

Printable Recipe Card

About Lemony Green Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy Healthy

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