|1 tablespoon||Olive oil|
|¾||Pound; green beans,|
|; trimmed and cut|
|; into 2-inch pieces|
|1 small||Onion; diced|
|¼ cup||Plus 2 tablespoons water|
|2 mediums||Plum tomatoes; seeded and chopped|
|1 teaspoon||Fresh lemon juice|
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute green beans and onion with salt to taste, stirring occasionally, 8 to 10 minutes, or until beans begin to brown.
Add ¼ cup water and cook until water is evaporated and skillet is almost dry. Add tomatoes, lemon juice, and salt to taste and cook, stirring occasionally, until tomatoes are browned. Add remaining 2 tablespoons water and cook until it is evaporated and tomatoes are very soft.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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