Title: Sautéed Green Beans With Tomatoes And Garlic
Categories: Vegetables
Yield: 4 Servings
1 lb Green beans; trimmed
1 tb Olive oil -OR-
1/4 c Water
1 sm Red onion; chopped
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes; drained
Salt
Black pepper; freshly ground
1 tb Fresh basil; chopped
This colorful sauté goes well with a variety of dishes. As a "side,"
it makes a nice pairing for sautéed tofu, tempeh, or seitan. If you
cut the beans into 1 to 2" lengths, the recipe can be used as a
topping for baked potatoes, rice, or tossed with pasta.
Lightly steam the green beans over boiling water until just tender.
Rinse under cold running water to set the color and stop the cooking
process. Drain and set aside.
Heat the oil or water in a large saucepan over medium heat. Add the
onion, cover, and cook until softened, about 5 minutes. Add the
garlic and cook until fragrant, about 30 seconds. Add the green
beans, tomatoes, salt, and pepper to taste. Simmer, stirring
occasionally, until the vegetables are hot and the flavors are well
combined, about 10 minutes. Add the basil and toss to combine. Serve
hot.
