Green Beans Stewed With Tomatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from The Best Freezer Cookbook by J. Main. Ingredients:
1 lb green beans (can also use fennel, asparagus or broccoli instead) |
1 tablespoon olive oil |
1 small red onion, halved and thinly sliced |
2 garlic cloves, crushed |
1 teaspoon dried basil |
2 ripe tomatoes, diced |
1 tablespoon balsamic vinegar |
2 tablespoons water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Trim ends of beans;cut into 1 1/2 inch lengths.
2. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
3. In a large non stick skillet, heat oil and add onion, garlic and basil.
4. Cook for 2 minutes or until softened.
5. Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
6. Simmer for an additional 5-10 minutes until tender, stirring often.
7. If necessary add more water to keep mixture moist.
8. TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
9. To serve: defrost in fridge overnight and then reheat.
10. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
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