Mexican green beans, a healthy green bean recipe and a perfect low carb side dish made with onions, tomatoes and spices.
When I was growing up, my mother made green beans in the Italian style with tomatoes, onions, basil, and oregano. It was an easy side dish that didn’t require much time or thought, just a few healthy ingredients. Switching the seasonings to cumin and fresh oregano gives this dish a Southwest or Mexican flavor. So delish!
You’ll find many Southwestern style low carb recipes on the site. I grew up in the Southwest, so I like to serve my family the dishes and flavors I grew up with. You’ll find authentic marinades and recipes for beef fajitas and chicken fajitas. I have a delicious recipe for chiles rellenos and New Mexico green chile stew. And, don’t forget the great tasting enchilada sauce recipe that doesn’t require soaking and grinding chiles. It’s great on low carb enchiladas, chicken and eggs.
Easy Mexican Green Beans Recipe
Are green beans low carb? Yes! Green beans have approximately 3.6 g carbohydrates per 1 cup (100 g), making them one of the best low carb vegetables.
I recently shared a recipe for pork chops covered in a chile verde sauce and served these Mexican style green beans on the side, which you can see in the photos. The flavors were great together. Green beans are one of my favorite low carb vegetables, so we eat them a few times a week.
While testing this dish, I found that simmering or steaming the beans before cooking in the pan yielded in a softer green bean. My family prefers a firmer green bean, so I cooked them in the pan and covered them with a piece of foil to steam. This resulted in more of a crisp-tender or al dente texture. Covering with a tight fitting lid will result in a softer green bean. I suppose this recipe will also work with drained canned green beans; cook until heated through. So, choose which cooking method you like best.
To make these Mexican green beans, I sauteed fresh onions, garlic, spices, and tomatoes in a pan. Next, I added chicken base, water, and the beans. I lightly covered the pan with foil until the green beans were tender. Then, I stirred, added some butter (my family loves butter), checked for seasoning and served. It’s as easy as that and the natural flavors really shine through. I don’t mean they scream MEXICAN GREEN BEANS, but the subtle flavors are decidedly of the South West.
[NOTE] Everyone’s palate is different and some of you may want a heavier dose of spices. Adding some red pepper flakes or diced pickled jalapenos would also be nice. Adding a little crumbled bacon tastes, great, too. Or, try some crumbled cotija cheese.
The recipe comes together very quickly making it a great go-to option with grilled meats, fish or anytime you want something different.
I have several great recipes for green beans. Try the Sweet and Sour German Green Beans or the Green Bean Almondine .
Mexican Green Beans are 3 net carbs per serving.
Mexican Green Beans
Ingredients
- 1 pound green beans, trimmed and cut
- 1/2 cup roma tomato, seeded and diced (4 oz)
- 1/4 cup chopped onion (1 oz)
- 1 clove garlic, minced
- 2 tbsp avocado oil or good olive oil
- 1 tbsp butter, ghee, or another tbsp of oil
- 2 tbsp water
- 1 whole bay leaf, crumbled
- 1 tsp chicken base
- 1 tsp fresh oregano, minced (or 1/4 tsp. dry but fresh tastes different)
- 1/4 tsp ground cumin
- salt and pepper to taste
Instructions
Preparation:
- Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
Method:
- Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add the chicken base, water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
- Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.
*See post for additional ingredient ideas.
Notes
Nutrition
Sweet and Sour German Green Beans
Oh my…this was delicious! I really didn’t know what to expect, with the bay leaf. I didn’t have fresh oregano, so I just used a half teaspoon of dried. The sauce was really delicious! It thickened up, and the chicken base really adds great flavor. I cooked the beans for 8 minutes instead of 4, and they were perfect. This recipe is a keeper!
Wow, I don’t normally leave comments, but I was propelled to let everyone know that these green beans are fantastic. So flavorful and perfect texture. Thank you!!
Delicious recipe my go to for green beans. Xx
I subbed grape tomatoes and used dried oregano from the Mexican market. I skipped the second addition of fat (initially I used Olive Oil). I wasn’t expecting how delicious this recipe turned out to be. Seriously a new favorite.
I cooked these beans to go with pork carnitas. They were good. I wasn’t completely in love with the butter taste. Since then I’ve used bacon grease to finish the beans because I prefer it. I haven’t tried it, but if I serve these with carnitas again, I’m going to use some of the rendered pork fat from the carnitas as the finishing fat. That should be tasty because the spice mix for the carnitas includes the same spices as this,bean recipe.
I did use frozen beans and added more water and more minutes of cooking per the cooking instructions on the bag. Worked just fine. Tender-crisp, not mushy, beans and onions that were thoroughly cooked, not crunchy.
Very good. Thank you.
[I added the bay leaf whole and removed it.
Really enjoyed these. Added some Chilli and a squeeze of lime to zing them up.
Great recipe, thanks.
These were great. I made with whole canned green beans because that’s what I had on hand. And fire-roasted diced canned tomatoes; again it’s what I had on hand. Cooking during the global quarantine here. I needed a side dish for Mexican night and everyone ate them up!
I first tried making them with only 1/2 the tomatoes because most of the family doesn’t normally like tomatoes in their food. But I tasted the end product and I could tell that it needed the full amount for the flavors to work together correctly.
I added in the other half, simmered, and served. Everyone finished their plate and my non-tomato eaters didn’t make a single comment or complaint! Success!
The recipe is easy and simple, thanks.
These are amazing!! I need a side to go with Mexican chicken and this is it!!
I’m glad you liked the recipe, Theresa. It’s deceptively simple and tastes really nice. Thanks for taking the time to let me know how you liked it. Have a wonderful week! -Kim
These green beans are off-the-chain!!! My SO (who is a diabetic) & I agree they are by far the best we’ve ever had. The combination of spices & other ingredients just could not be improved upon. Well done, Kim! Thanks for the recipe.
Debi! I am so happy you and your SO like the recipe. It’s super easy and we like it, too. Try the German Green Beans, too. They are my favorite. Thanks for taking the time to leave such a nice comment. Enjoy your weekend. -Kim
This is fantastic! This is going to be a frequent part of my cooking going forward! Thank you for sharing.
Yay! I’m glad you like the recipe, Kimberly. Enjoy! -Kim
Love the flavor combinations in these green beans. I can’t wait to make this with my next meal!!
Thanks, Katie! Enjoy your week! -Kim
Served these alongside some carne-asada and it was perfect. Thanks for a great recipe, again!
You’re welcome. I love carne asada! -Kim