| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 1/4 |
c |
Vegetable broth |
| 1/4 |
c |
Chopped green onions or red onion |
| 1 |
|
Cloves gralic; minced (up to 3) |
| 2 |
|
Tomatoes; diced or 1 cup canned tomatoes (drained and coarsely chopped) & 1/4 cup of their juice (up to 3) |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Chopped fresh basil |
INSTRUCTIONS
I found this recipe in Company Fare by Ronald Johnson. It only took a
little adapting.
Trim beans and cut into bite size pieces. In a large pot, heat vegetable
broth and saute onions and garlic until limp. Add tomatoes and cook 3 to 6
minutes. Add beans, sprinkle with salt & pepper to taste, turn the heat to
low, cover the pan, and cook until the beans are just tender. Uncover the
pan now and then and stir and test for doneness. At the very end stir in
the basil. Serve hot or at room temperature. Serves 4.
Posted to fatfree digest V97 #203 by JBennicoff@aol.com on Sep 7, 1997
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