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Venetian Green Beans With Tomatoes

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Ingredients
  Fresh green beans 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Tomatoes/2 cups canned plum tomatoes, drained and chopped 3 Large, peeled, seeded and chopped
  Garlic 2 Clove (10 gm), minced
  Snipped fresh basil/1 teaspoon dried basil, crushed 1 Tablespoon
  Snipped oregano/1 teaspoon dried oregano, crushed 1 Tablespoon (Fresh)
  Snipped parsley 1 Tablespoon
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 2 Tablespoon
  Salt To Taste
Directions

GETTING READY
1. Wash the beans thoroughly.

MAKING
2. Take a 2-quart saucepan and add water in small amount, cover and cook beans for 7 to 9 minutes or till it turns barely tender.
3. Drain excessive water.
4. Take a 10-inch skillet, add olive oil and heat it.
5. Stir in drained beans and toss thoroughly to coat.
6. Mix garlic, oregano, tomatoes, parsley and basil and boil rapidly for about a minute for evaporating the juice.
7. Slow down the heat to low and cook for about 5 to 10 minutes till beans become tender.

SERVING
8. Add salt and pepper and cheese and serve chilled or warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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