| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low-fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Green Beans; (fresh) |
| 2 |
md |
Onions; sliced thinly |
| 4 |
|
Cloves Garlic; minced |
| 1 |
lb |
Italian Plum Tomatoes; (red-ripe) |
| 2 |
ts |
Olive Oil |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
tb |
Fresh Oregano; (optional) or- |
| 1/4 |
ts |
Dried Oregano |
|
|
Fresh Ground Black Pepper |
INSTRUCTIONS
Cut the stems (but not the tails) off the beans, and cut them into 1 inch
pieces. If you want to peel the tomatoes (I don't), drop them into boiling
water for 15 seconds, remove to a bowl of ice water, then peel. Chop the
tomatoes into 1/2 inch pieces. (You can use one large can of diced plum
tomatoes, in a pinch, or if you're feeling lazy.)
Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or
so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes,
being sure not to burn the garlic or color the onions. Dump in the
tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to
a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how
done you like the beans), then uncover, boost the heat, and reduce the
liquid until it's thick. Correct seasonings.
Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian
Cooking
Serving Ideas : Serve over rice for a complete meal.
Recipe by: World of the East Vegetarian Cooking
Posted to Digest eat-lf.v097.n324 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 23, 97
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