Recipe - Green Beans With Onion Garlic And Tomato

1 One half pound Green Beans; (fresh)
2 md Onions; cut or sliced up thinly
4 Cloves Garlic; minced
1 pound Italian Plum Tomatoes;
(redripe)
2 teaspoon Olive Oil
1 One half teaspoon Salt
One half cup Water
One half tablespoon Fresh Oregano; (optional)
or
One fourth teaspoon Dried Oregano
Fresh Ground Black Pepper

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 One half inch pieces. (You can use one large can of minced plum
tomatoes, in a pinch, or if you're feeling lazy.)

Heat the oil in a nonstick pan, and stirfry the garlic for 30 seconds, or
so. Fling in the onions, and stirfry over medium heat for 23 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 1015 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 eatlf.v097.n324 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Dec 23, 97