Recipe - Green Beans With Onion And Tomato

Three fourths pound Fresh green or yellow beans,
ends snipped
One half cup Onion, chopped
1 Clove garlic, minced
1 tablespoon Olive oil or butter
1 Roma tomato, peeled, seeded
& chopped (use canned
tomato in winter)
1 tablespoon Fresh basil, minced
1 pn Sugar
Salt and white pepper

Parboil the beans in salted water until tender but not limp. Plunge into
cold water to stop the cooking and drain. Set aside.

In a small saucepan, cook the onion and garlic in the olive oil or butter
over medium heat until soft and fragrant, about 2 minutes. Add tomato, bail
and a pinch of sugar. Cook, stirring often, until tomato softens and most
of the liquid has evaporated. Season to taste with salt and pepper. About 5
minutes before serving, combine the beans and tomato mixture in a saucepan
and reheat.

Recipe by: American Statesman 2/5/97 Posted to MCRecipe Digest V1 #518 by
Sherry Zeiss zeiss@tab.com on Mar 15, 1997