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Green Beans with Tomato |
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an easy and delicious change for green beans - you must try this! |
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· 1 pound green beans, washed, trimmed and cut diagonally into 1-inch pieces (you can use frozen green beans in a pinch) · ¼ cup butter · ¼ cup finely chopped onion · 1 small clove garlic, minced · 1 tablespoon brown sugar · 1 tablespoon lemon juice · ½ teaspoon dried oregano, crushed · ½ teaspoon salt · 1/8 teaspoon pepper · 2 medium ripe tomatoes, cut up In large saucepan, cook the green beans in boiling, salted water for 18-20 minutes or until crisp-tender. Drain the green beans and set aside, keeping warm. Meanwhile, in large skillet, melt the butter or margarine. Add the onion and garlic; cook and stir over medium-low heat for 3 minutes. Stir in the brown sugar, lemon juice, salt, oregano and pepper. Add the tomatoes. Heat through, stirring occasionally. Add the tomato mixture to the cooked, drained beans. Gently toss. Transfer the mixture to a warm serving dish and serve immediately. When I first tasted these I thought how delicious, but different. A new and easy twist for green beans. Another thing I really liked here is that the beans were not overcooked; in fact, you could cook them less - or more - depending on the preferences of your family. (Thanks for the great recipe Jenna!)
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