Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Green Beans; (fresh) |
2 mediums | Onions; sliced thinly |
4 \N | Cloves Garlic; minced |
1 pounds | Italian Plum Tomatoes; (red-ripe) |
2 teaspoons | Olive Oil |
1½ teaspoon | Salt |
½ cup | Water |
½ tablespoon | Fresh Oregano; (optional) or- |
¼ teaspoon | Dried Oregano |
\N \N | Fresh Ground Black Pepper |
Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into ½ inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy.) Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.
Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian Cooking
Serving Ideas : Serve over rice for a complete meal.
Recipe by: World of the East Vegetarian Cooking Posted to Digest eat-lf.v097.n324 by Annice Grinberg <VSANNICE@...> on Dec 23, 97