This recipe is from Les Kincaid's excellent
food, wine and golf site. It's a healthy and delicious combination, easy and
fast. Visit his website and see the other yummy goodies.
Green Beans with Tomatoes & Herbs
1 tablespoon olive or canola oil
2 cloves garlic finely chopped
1 small onion finely chopped
1 can (14 ounces) crushed tomatoes
1/4 teaspoon
dried basil
1/8 teaspoon black pepper
1 pound green beans
Rinse green beans under cold water, then snap off and discard
the stem ends as well as the tail ends, if you like. Small green beans can
be cooked whole, and large ones can be cut into halves or small pieces. Shell
lima beans by cutting off the end of the pod and opening to remove the beans. Rinse
the beans after shelling. In a large nonstick skillet, heat the oil over moderate
heat. Add the garlic and onion and cook, stirring, about 5 minutes, until
softened and golden. Stir in the tomatoes with
basil and black pepper
and cook,
stirring frequently, about 2 minutes longer. Stir in the green beans so that
they are all coated with the tomato mixture. Cover the skillet and cook about
6 minutes, until the beans are crisp-tender.
