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By PanNan on June 26, 2006
"This recipe was adapted from a recipe posted in the Houston Chronicle. The key is to make the tomato sauce separately and serve on top of the beans. This method keeps the green beans crisp tender, and a bright green color. When the tomatoes and beans are cooked together the acidity turns the beans a dark olive color."
Prep Time: 20 mins
Total Time: 35 mins