| 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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