When selecting green beans, look for small, plump, firm pods with velvety, shiny skins and small seeds.
Makes 4 servings.
1 tablespoon olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans
Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.
Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.
Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.
Saturated Fat 0g
Total Fat 4g