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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 lb fresh stringless green beans, tips removed,and chopped into 1 inch lengths |
12 sun-dried tomatoes, soaked in warm water 10 minutes |
1 medium onion, chopped |
1 tablespoon olive oil |
5 cloves garlic, minced |
1/4 teaspoon crushed red pepper flakes (optional) |
1 teaspoon dried basil leaves |
1 teaspoon dried oregano |
1/2 cup dry sherry |
1 cup tomato sauce |
1 teaspoon balsamic vinegar |
1/4 cup water |
parmesan cheese (optional) |
additional crushed red pepper flakes (optional) |
Directions:
1. Heat oil and garlic in a large skillet until garlic is fragrant, about 30 seconds.
2. Add chopped onion, red pepper (optional), basil, and oregano, and cook until onion is tender, 2-3 minutes.
3. Drain tomatoes from warm water and chop into strips.
4. Add sun dried tomatoes, green beans, and dry sherry to pan and cook 2 minutes, stirring to blend.
5. Pour in tomato sauce, then add balsamic vinegar and 1/4 cup water; stir to mix.
6. Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, or until beans are cooked to your preference, adding a tbsp water if it gets too thick.
7. Serve topped with a sprinkling of parmesan cheese (optional), and additional red pepper flakes (optional), if desired.
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