Green Beans With Tomato (Recipe)

Ingredients

1 pound green beans, washed, trimmed and cut diagonally into 1-inch pieces

1/4 cup butter or margarine

1/4 cup finely chopped onion

1 small clove garlic, minced

1 tablespoon brown sugar

1 tablespoon dried oregano, crushed

1/8 teaspoon pepper

2 medium ripe tomatoes cut up

Steps

1.  In large saucepan, cook the green beans in a small amount of boiling water for 18 to 20 minutes or until crisp-tender.  Drain the green beans and set aside, keeping warm.

2.  Meanwhile, in a large skillet, melt the butter or margarine.  Add the onion and garlic; cook and stir over medium low heat for 3 minutes.

3.  Stir in the brown sugar, lemon juice, salt, oregano and pepper.  Add the tomatoes.  Heat through, stirring occasionally.

4.  Add the tomato mixture to the cooked drained beans.  Gently toss.  Transfer the mixture to a warm serving dish and serve immediately.

Tips:

Sliced Italian plum tomatoes halved cherry tomatoes or yellow tomatoes can be substituted for the tomatoes in this recipe.

For a change of pace, use other bean varieties in this recipe.  Try yellow wax, Italian, Chinese long and purple beans.  Cook the Chinese long beans for only 3 to 4 minutes.

If fresh green beans aren't in season, use 2 1/2 cup frozen green beans.

Wash fresh beans before you store them.  Place the beans in an airtight plastic bag and refrigerate for 3 to 4 days.  Remove the ends and strings and cut them diagonally just before cooking.

From : America's Best-Loved Community Recipes