Better Homes and Gardens magazine
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Green Beans with Tomato and Basil
Serves 4
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bunch green onions, white part only
- 2 cloves garlic, minced
- 4 cups trimmed fresh green beans or frozen whole green beans, thawed (about 10 ounces)
- 1/4 cup water
- 1/4 cup chopped fresh basil or Italian (flat-leaf) parsley
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 small tomatoes, cut into wedges
In a very large skillet heat oil over medium-high heat. Add onion, white part of green onions, and garlic; cook and stir for 3 minutes. Add green beans; cook for 2 minutes more, tossing with tongs frequently. Add water, bring to boiling; reduce heat. Simmer, covered, for 7 to 9 minutes or until beans are crisp-tender. Stir in basil, salt and pepper. Serve with tomato wedges.
