| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh green beans |
| 6 |
tb |
Olive oil |
| 2 |
md |
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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