 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Andrea Ibzag, Gordon, Wisconsin Ingredients:
1 small onion, chopped |
2 tablespoons olive oil |
2 to 3 garlic cloves, minced |
1 can (14-1/2 ounces) stewed tomatoes, coarsely mashed |
1/2 cup water |
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano |
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil |
1 teaspoon sugar |
1 teaspoon salt |
1/4 to 1/2 teaspoon coarsely ground pepper |
2 pounds fresh green beans, cut into 1-inch pieces |
2 tablespoons grated romano cheese |
Directions:
1. In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
2. Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through. Yield: 10 servings.
|
|