Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Side Dishes
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 Pounds Green Beans -- (fresh)
2 Medium Onions -- sliced thinly
4 Cloves Garlic -- minced
1 Pound Italian Plum Tomatoes -- (red-ripe)
2 Teaspoons Olive Oil
1 1/2 Teaspoons Salt
1/2 Cup Water
1/2 Tablespoon Fresh Oregano -- (optional) -or-
1/4 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 1/2 inch pieces. (You can use one large
can of diced plum tomatoes, in a pinch, or if you're feeling lazy.)
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.
Adapted by Ron Lunde, from:
Madhur Jeffrey's "World Of The East" Vegetarian Cooking
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 outablespoon Served over rice, this makes a healthy and
satisfying meal.
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Serving Ideas : Serve over rice for a complete meal.
