| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low-fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Green Beans, fresh |
| 2 |
|
Onions, sliced thinly |
| 4 |
|
Cloves Garlic, minced |
| 1 |
lb |
Italian Plum Tomatoes |
|
|
red-ripe |
| 2 |
t |
Olive Oil |
| 1 1/2 |
t |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
T |
Fresh Oregano, optional |
|
|
or- |
| 1/4 |
t |
Dried Oregano |
|
|
Fresh Ground Black Pepper |
INSTRUCTIONS
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 1/2 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@WEIZMANN.WEIZMANN.AC.IL> on Dec 23, 97
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