** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces.
2. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel.
3. Chop the tomatoes into 1/2 inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy).
4. Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so.
5. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions.
6. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil.
7. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick.
Comments on Green Beans with Onion, Garlic, and Tomato Recipe:
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Posted by a Visitor - January 16, 2013
why do you not cut the tails of the greenbeans off.
Dietary Notes:
This recipe is low-fat with 1.83g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Tomato, Garlic, Onion, Olive Oil allergies.
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