Green Beans Stewed With Tomatoes

Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb green beans (can also use fennel, asparagus or broccoli instead)
• 1  tablespoon olive oil
• 1  small red onion, 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

1. Trim ends of beans;cut into 1 1/2 inch lengths.
2. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
3. In a large non stick skillet, heat oil and add onion, garlic and basil.
4. Cook for 2 minutes or until softened.
5. Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
6. Simmer for an additional 5-10 minutes until tender, stirring often.
7. If necessary add more water to keep mixture moist.
8. TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
9. To serve: defrost in fridge overnight and then reheat.
10. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.