Green beans and tomatoes

This green bean recipe is one the whole family can love.

Contributed by Preston Maring, MD

Green beans and tomatoes

Many people talk about the health problems related to our diets and are particularly concerned about today's children. There's hope. 

A patient of mine has children ages 20, 13, and 9. It's the nine-year-old girl that motivates the rest of the family. She bargains with her older brother to trade her meat to get his vegetables even though her Mom makes enough veggies for everyone. 

Here's a recipe I think would be a good one for the girl to make for the whole family based on what I found at my farmer's market last Friday.

Servings: 4


  • 3 big handfuls of green beans, stem end broken off, and cut in half
  • 2 tablespoons olive oil
  • 4 to 5 cloves garlic, coarsely minced
  • 1 pint cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 2 ounces parmesan cheese, grated
  • Salt and freshly ground pepper to taste


  1. Preheat oven to 325 degrees. 
  2. In a saucepan on the stove, steam the green beans for about 3 minutes.
  3. In a medium skillet, heat the olive oil and saute the garlic for a minute. Add the tomatoes, steamed green beans, and oregano. Season with salt and pepper and cook for another couple of minutes.  
  4. Transfer the veggies to a small baking dish. Sprinkle with the grated parmesan cheese. 
  5. Bake for about 15 minutes. Serve hot.

Nutrition Information (per serving)

  • Calories: 172
  • Total fat: 11 g
  • Saturated fat: 3 g
  • Trans fat: 0 g
  • Cholesterol: 12 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 5 g
  • Sodium: 225 mg
  • Protein: 8 g