"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Creen Beans With Tomatoes and Herbs Recipe

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This recipe for Creen Beans With Tomatoes and Herbs, by , is from The Van Den Berg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Holsapple
Added: Wednesday, September 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive or canola oil
1 clove garlic (finely chopped
1 small onion( finely chopped)
1 can (14 oz.) curshed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans

Directions:
Directions:
Rinse green beans under cold water, then snap off and descard the stem ends as well as the tail ends. In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring , about 5 minutes,until softened and golden. Stir in the tomatoes with basil and pepper and cook, stirring frequently. about 2 minutes longer. Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

 

 

 

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