Yield: 4 Servings
|1 pounds||Young green beans; strings removed if necessary|
|2 \N||Cloves garlic; coarsely chopped|
|½ teaspoon||Salt; or to taste|
|2 tablespoons||Vegetable oil|
|1 small||Onion; finely chopped|
|1 large||Ripe tomato; peeled, seeded, finely chopped|
|½ cup||Orange juice; freshly squeezed|
|2 tablespoons||Lime juice; freshly squeezed|
|\N \N||Freshly ground black pepper|
Trim the beans and cut into 1" lengths; set aside.
Using a mortar and pestle or the flat of a heavy knife blade, mash the garlic to a paste with the salt. In a medium-large skillet, heat the oil til rippling over medium-high heat. Add the crushed garlic and the onion; cook, stirring frequently, for 3 mins. Add the beans and chopped tomato and cook, stirring occasionally, for 5 to 7 mins. Add the orange juice and lime juice, stirring well to combine. Add the pepper and more salt if desired.
Raise the heat to high and cook, stirring frequently, til the liquid is nearly evaporated, another 2 to 3 mins.
Recipe by: Sacramento Bee 9/9/98 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.