Green beans with onion and tomato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fresh green or yellow beans, ends snipped |
| ½ | cup | Onion, chopped |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Olive oil or butter |
| 1 | Roma tomato, peeled, seeded & chopped (use canned tomato in winter) | |
| 1 | tablespoon | Fresh basil, minced |
| 1 | pinch | Sugar |
| Salt and white pepper | ||
Directions
Parboil the beans in salted water until tender but not limp. Plunge into cold water to stop the cooking and drain. Set aside.
In a small saucepan, cook the onion and garlic in the olive oil or butter over medium heat until soft and fragrant, about 2 minutes. Add tomato, bail and a pinch of sugar. Cook, stirring often, until tomato softens and most of the liquid has evaporated. Season to taste with salt and pepper. About 5 minutes before serving, combine the beans and tomato mixture in a saucepan and reheat.
Recipe by: American Statesman ⅖/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997
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