Green Beans With Onion And Tomato

Course : Vegetables
Serves: 4
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3/4 pound fresh green or yellow beans -- ends snipped
1/2 cup onion -- chopped
1 clove garlic -- minced
1 tablespoon olive oil or butter
1 medium roma tomato -- peeled, seeded and chopped (use canned tomato in winter)
1 tablespoon fresh basil -- minced
1 dash sugar
1 teaspoon salt and white pepper

Preparation / Directions:

Parboil the beans in salted water until tender but not limp. Plunge into cold water to stop the cooking and drain. Set aside. In a small saucepan, cook the onion and garlic in the olive oil or butter over medium heat until soft and fragrant, about 2 minutes. Add tomato, bail and a pinch of sugar. Cook, stirring often, until tomato softens and most of the liquid has evaporated. Season to taste with salt and pepper. About 5 minutes before serving, combine the beans and tomato mixture in a saucepan and reheat.


Nutritional Information:

16 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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