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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The key is to make the tomato sauce separately and serve on top of the beans. This method keeps the green beans crisp tender, and a bright green color. When the tomatoes and beans are cooked together the acidity turns the beans a dark olive color. Ingredients:
1 (16 ounce) can diced tomatoes |
1/2 cup water |
2 medium onions, finely chopped |
3 tablespoons chopped fresh parsley |
1 clove garlic, minced |
1 tablespoon chopped fresh mint or 1 teaspoon dried mint |
2 teaspoons fresh oregano leaves or 1/2 teaspoon dried oregano |
salt, to taste |
black pepper, freshly ground,to taste |
1 1/2 lbs fresh green beans |
Directions:
1. Wash, tip and cut up fresh beans.
2. Place in pan with water to cover beans.
3. Simmer uncovered until beans are just tender, stirring a few times.
4. Meanwhile, combine undrained tomatoes with water, onions, parsley, garlic, mint, oregano, salt and pepper in a saucepan.
5. Cover; bring just to a boil, reduce heat and let simmer 10 minutes, stirring frequently.
6. When tomato sauce is thick, drain green beans and top with sauce; serve promptly.
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