Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Green beans -- =OR=- a |
\N \N | Mixture of |
\N \N | And Yellow Wax Beans |
8 \N | Boiling onions -- about an |
1½ \N | \" wide |
1 large | Garlic clove -- thinly |
\N \N | Sliced |
2 tablespoons | Virgin olive oil |
\N \N | Salt |
2 larges | Ripe tomatoes -- peeled |
\N \N | Seeded and chopped |
1 tablespoon | Chopped dill or basil |
1 tablespoon | Chopped parsley |
\N \N | Water -- -=OR=- |
\N \N | Juice from the Tomatoes |
CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be less fibrous. Top and tail them, then cut into pieces about 1½-inches long and wash well. Peel the onions and slice them in thin rounds. Warm the olive oil, add the onion, garlic, and cook over a gentle heat for several minutes until the onions begin to soften.
Salt lightly, then add the beans and cover them with the chopped tomatoes and herbs. Add several table- spoons tomato juice or wat DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :