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Tuscan Green Beans




Source of Recipe


from Colorado Colore: A Palate of Tastes
6 quarts water
1 pound fresh green beans, trimmed and cut into
2-inch pieces
1/3 cup olive oil
1/3 cup sliced onion
2 garlic cloves, minced
1 medium tomato, chopped
1-1/2 Tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

TO PREPARE:

Bring the water to a boil in a stockpot. Add the beans; reduce the heat.
Simmer for 4 minutes or until tender-crisp; drain.

Heat the olive oil in a large skillet or saute pan. Stir in the onion.
Cook over medium-high heat until tender, stirring frequently. Stir in the
garlic; reduce the heat to medium-low. Add the beans and mix well. Stir in
the tomato and rosemary.

Simmer, covered, for 6 minutes, stirring occasionally. Season with the salt
and pepper. Serve hot or at room temperature. Excellent with grilled tuna
or chicken.

SERVES: 4

Copyright 2002 by The Junior League of Denver, Inc. All rights reserved.
Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to
purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks
published by the Junior League of Denver or call (800) 552-9244.