| 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 |
lg |
Garlic clove; thinly sliced |
| 2 |
tb |
Virgin olive oil |
|
|
Salt |
| 2 |
lg |
Ripe tomatoes; peeled seeded and chopped |
| 1 |
tb |
Chopped dill or basil |
| 1 |
tb |
Chopped parsley |
|
|
Water; -=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
A Message from our Provider:
“Find God. You were born to appreciate perfection”