Recipe: Green Beans with Onion, Garlic, and Tomato

GREEN BEANS WITH ONION, GARLIC, AND TOMATO

Ron: "My main modifications to this recipe were to increase the garlic just a bit, and cut back on the oil a lot. I love oregano, but if you don't, leave it out. Served over rice, this makes a healthy and satisfying meal."

1 1/2 pounds fresh green beans
1 pound (red-ripe) Italian plum tomatoes*
2 teaspoons olive oil
4 cloves garlic, minced
2 medium onions, sliced thinly
1 1/2 teaspoons salt
Freshly ground black pepper
1/2 tablespoon fresh oregano (or 1/4 teaspoon dried oregano), optional
1/2 cup water

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 1/2-inch pieces. Set aside.

Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 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 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.

*You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy. - Ron

Adapted by Ron Lunde, from: Madhur Jeffrey's World of the East Vegetarian Cooking by Madhur Jeffrey
From: Peggy, WA - 01-12-98