| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
|
|
=OR=- a mixture of |
|
|
Green and Yellow Wax |
|
|
Beans |
| 8 |
|
Boiling onions |
|
|
about an 1-1/2" wide |
| 1 |
|
Garlic clove, thinly sliced |
| 2 |
T |
Virgin olive oil |
|
|
Salt |
| 2 |
|
Ripe tomatoes, peeled |
|
|
seeded and chopped |
| 1 |
T |
Chopped dill or basil |
| 1 |
T |
Chopped parsley, Chopped parsley =OR=- |
|
|
Juice from the Tomatoes |
INSTRUCTIONS
CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be
less fibrous. Top and tail them, then cut into pieces about 1
1/2-inches long and wash well. Peel the onions and slice them in thin
rounds. Warm the olive oil, add the onion, garlic, and cook over a
gentle heat for several minutes until the onions begin to soften. Salt
lightly, then add the beans and cover them with the chopped tomatoes
and herbs. Add several table- spoons tomato juice or water, cover the
pan tightly and cook over medium heat until the beans are tender,
about 15 minutes. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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