Ingredients:
1 lb green beans ( can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onions, 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:
Trim ends of beans;cut into 1 1/2 inch lengths.
In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
In a large non stick skillet, heat oil and add onion, garlic and basil.
Cook for 2 minutes or until softened.
Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
Simmer for an additional 5-10 minutes until tender, stirring often.
If necessary add more water to keep mixture moist.
TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
To serve: defrost in fridge overnight and then reheat.
Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.