| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Green beans =OR=- a mixture of Green and Yellow Wax Beans |
| 8 | Boiling onions about an 1-1/2" wide | |
| 1 | lg | Garlic clove; thinly sliced |
| 2 | tb | Virgin olive oil |
| Salt | ||
| 2 | lg | Ripe tomatoes; peeled seeded and chopped |
| 1 | tb | Chopped dill or basil |
| 1 | tb | Chopped parsley |
| Water; -=OR=- | ||
| Juice from the Tomatoes |
INSTRUCTIONS
CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be less fibrous. Top and tail them, then cut into pieces about 1 1/2-inches long and wash well. Peel the onions and slice them in thin rounds. Warm the olive oil, add the onion, garlic, and cook over a gentle heat for several minutes until the onions begin to soften. Salt lightly, then add the beans and cover them with the chopped tomatoes and herbs. Add several table- spoons tomato juice or water, cover the pan tightly and cook over medium heat until the beans are tender, about 15 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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