| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | American | Vegetables | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Fresh green or yellow beans, ends snipped |
| 1/2 | c | Onion, chopped |
| 1 | Clove garlic, minced | |
| 1 | tb | Olive oil or butter |
| 1 | Roma tomato, peeled, seeded & chopped (use canned tomato in winter) | |
| 1 | tb | Fresh basil, minced |
| 1 | pn | Sugar |
| Salt and white pepper |
INSTRUCTIONS
Parboil the beans in salted water until tender but not limp. Plunge into cold water to stop the cooking and drain. Set aside. In a small saucepan, cook the onion and garlic in the olive oil or butter over medium heat until soft and fragrant, about 2 minutes. Add tomato, bail and a pinch of sugar. Cook, stirring often, until tomato softens and most of the liquid has evaporated. Season to taste with salt and pepper. About 5 minutes before serving, combine the beans and tomato mixture in a saucepan and reheat. Recipe by: American Statesman 2/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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