Green beans with onion, garlic, and tomato

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Green Beans; (fresh)
2 mediums Onions; sliced thinly
4 Cloves Garlic; minced
1 pounds Italian Plum Tomatoes; (red-ripe)
2 teaspoons Olive Oil
1½ teaspoon Salt
½ cup Water
½ tablespoon Fresh Oregano; (optional) or-
¼ teaspoon Dried Oregano
Fresh Ground Black Pepper

Directions

Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into ½ inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy.) Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.

Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian Cooking

Serving Ideas : Serve over rice for a complete meal.

Recipe by: World of the East Vegetarian Cooking Posted to Digest eat-lf.v097.n324 by Annice Grinberg <VSANNICE@...> on Dec 23, 97

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