Green Beans with Tomatoes and Basil

1 ½ pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tablespoon olive oil
2 tomatoes, peeled, seeded and coarsely chopped
Salt and pepper to taste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low, and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. Makes 4-6 servings.

D. Klein, Vegetarian Gourmet Summer ‘95

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