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Green Beans and Onions

The cooked to a bright green crisp, brings out the fresh flavor of this delicious green beans and onions side dish!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Green Beans and Onions
Author: Debbie


  • 1 ½ pounds green beans, ends trimmed a bit
  • 10 Mexican green onions (See Gr8 Tip below), stringy roots trimmed, but with bulb still fully intact
  • 5 Tablespoons extra virgin olive oil (EVOO), divided
  • 2 ½ teaspoons chopped oregano leaves
  • 2 Tablespoons unsalted butter, softened
  • 2 Tablespoons marjoram leaves, chopped
  • Sea salt and freshly ground pepper , to taste


  • In a large pot of salted boiling water, blanch the beans for 2 minutes (or until green in color, cooked but still crisp)
  • Cut the full length of the onions in half lengthwise (or in thirds for larger bulbs) keeping 1"-2" of the green still attached.
  • Heat a large skillet over medium high heat until hot (1-2 minutes).
  • Add 2 ½ Tablespoons of the EVOO, swirling to coat.
  • Slowly add the onions. If overcrowded, work in batches.
  • Season with oregano leaves, salt and pepper. Cook until a slight brown (about 2 minutes).
  • Using tongs, add the green beans and toss with the onions.
  • Add a couple pinches of salt and some freshly ground pepper.
  • Stirring to combine, cook together for about 3 minutes longer.
  • Add the butter and marjoram leaves and cook for a few minutes longer.
  • Continue tossing to coat the vegetable mixture with the butter.
  • How Gr8 does your kitchen smell?!
  • Season to taste.


Gr8 Note
Mexican green onions can be found in the produce section of most neighborhood supermarkets. They look like a green onion with a slightly larger bulb.
Tried this recipe?Mention @Great8Friends or tag #gr8food!