INGREDIENTS

INSTRUCTIONS

Wash and string the beans, but leave them whole.  In a large, deep skillet,
heat about 3-4 T. of olive oil until hot. Add the onion and saute for about
5 minutes until it is tender, but not brown. Add the green beans. Cover the
skillet (if you don't have a lid use a cookie sheet--I do!). Cook for about
15 minutes or until the beans start to wilt. Coarsely chop two of the
tomatoes (ONLY TWO).  Add to the pan and cover again. Cook for another
15-20 minutes until the tomatoes have melted into a sauce. Taste and add
salt and pepper as needed. If necessary add another one or two chopped
tomatoes and continue cooking. You may need to add extra olive oil also as
it contributes to the flavor. Cook until the beans are very tender. Trust
me, crunchy does NOT work with this dish. Serve hot, cold, or at room
temperature (the way Greeks do--at least my Greek family does!). If you can
find good, creamy feta, crumble a good chunk into the beans before serving.
Elizabeth (Lisa) Wooll ewooll@ctp.org
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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