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4
Published 1965
Combine chicken stock, olive oil and diced tomatoes in a saucepan, and bring to a boil. Add prepared green beans; season to taste with salt and freshly ground black pepper, and a pinch of oregano if desired. Cover saucepan and simmer gently for 1 hour. Remove cover and continue to simmer until excess moisture has evaporated and beans are tender. Sprinkle with finely chopped parsley and serve.</