Recipe - Green Beans Provencale

2 teaspoon Vegetable oil
One half cup Sliced onion
2 Garlic cloves; minced
2 cup Canned whole tomatoes; (with
liquid); drain, seed, and
chop tomatoes, reserving
liquid
2 tablespoon Chopped fresh parsley
1 teaspoon Each basil leaves; salt, and
granulated sugar
One half teaspoon Oregano leaves
1/8 teaspoon Pepper
4 cup Trimmed and halved green
beans
One half cup Sliced mushrooms

In 4quartsaucepan heat oil over medium heat; add onion and garlic and
sauté until onion is softened, about 1 minute. Add remaining ingredients
except green beans and mushrooms and stir to combine; bring to a boil.
Reduce heat to low, add green beans, and cook, stirring frequently, until
beans are tendercrisp, 5 to 10 minutes; add mushrooms and continue cooking
until mushrooms are cooked through, 3 to 5 minutes longer.

MAKES 4 SERV~NGS

Each serving provides: 3 One half vegetable Exchanges.: One half Fat Exchange; 5
calories Optional exchange Per serving; 96 calories, 4 q protein: 3 g fat;
17 g carbohydrate; 98 mg calcium: 754 rng sodium: 9 mg cholesteral
Gail S. Grossman New York, New York Scanned by Sandy

Posted to recipeludigest by Ron West rwwest@execnet.net on Feb 28, 1998