Ingredients
1
lb fresh green beans, trimmed
1
tablespoon olive oil
1
medium onion, sliced
2
cloves garlic, finely chopped
1
can (14.5 oz) diced tomatoes, undrained
1
teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/8
teaspoon crushed red pepper flakes, if desired
1/3
cup crumbled Cotija cheese
1/4
cup sliced almonds
Preparation
In Dutch oven, place 2 cups water. Cover tightly; heat to boiling. Place green beans in steamer basket in Dutch oven. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.
Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and almonds; serve warm.
