| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh green beans |
| 6 |
T |
Olive oil |
| 2 |
|
Onions, sliced thinly |
| 4 |
|
Ripe tomatoes, peeled |
|
|
seeded & chopped |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
|
Bouquet Garni |
| 1/2 |
c |
Finely chopped basil |
| 2 |
|
Garlic cloves |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
Snap off the tips of the green beans. Bring a large casserole of
salted water to a boil. Add the beans and cook for 10 minutes or
until barely tender. Drain immediately and run under cold water. This
retains their freshness and color. In a large skillet, heat 4 T of
olive oil. Add the onions and cook them for 10 minutes, covered, over
low heat until they are soft but not browned. Add the tomatoes, salt,
pepper and Bouquet Garni. Cook the mixture for 10 to 15 minutes over
fairly high heat until it is very thick. Remove the bouquet. Add the
drained green beans to the skillet and simmer covered for 5 minutes.
Puree the basil, garlic, parsley and the remaining olive oil in the
electric blender. Add the puree to the tomato and bean mixture.
Correct the seasoning. Heat through and serve. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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