Green Beans with Tomatoes & Herbs
A recipe from the Sneaky Kitchen
1 Tbsp. olive or canola oil
2 cloves garlic finely chopped
1 small onion finely chopped
1 can (14 oz.) crushed tomatoes
1/4 tsp. dried basil
1/8 tsp. pepper
1 lb. green beans (or fresh lima beans)

Rinse green beans under cold water, then snap off & discard stem ends as well as tail ends if you like. Small green beans can be cooked whole, & large ones can be cut into halves or small pieces. Shell lima beans by cutting off end of the pod & opening to remove beans. Rinse beans after shelling. In a large nonstick skillet, heat oil over moderate heat. Add garlic & onion & cook, stirring, about 5 min. until softened & golden. Stir in tomatoes with basil & pepper & cook, stirring frequently, about 2 min. longer. Stir in green beans so that they are all coated with tomato mixture. Cover skillet & cook about 6 min., until the beans are crisp-tender.