Recipe - Green Beans With Tomatoes

1 pound Green beans
=OR= a mixture of
Green and Yellow Wax Beans
8 Boiling onions
about an 11/2" wide
1 lg Garlic clove; thinly cut or sliced up
2 tablespoon Virgin olive oil
Salt
2 lg Ripe tomatoes; peeled
seeded and chopped
1 tablespoon Chopped dill or basil
1 tablespoon Chopped parsley
Water; =OR=
Juice from the Tomatoes

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 1/2inches 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