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Spanish Green Beans

1 pound green beans, cut in 1-inch pieces (3 cups)
1/2 cup chopped green pepper
1/4 cup chopped onion
1 T. olive oil or cooking oil
2 medium tomatoes, peeled and chopped
1 tsp. salt
1/2 tsp dried basil, crushed
1/4 tsp. dried rosemary, crushed
 
In covered pan, cook fresh beans in small amount of boiling salted water untl crisp-tender, 20 to 30 minutes.  Drain.  Meanwhile, cook chopped green pepper and onion in hot olive oil or cooking oil until tender but not brown.  Add chopped tomatoes, salt, basil, rosemary, and 1/8 teaspoon pepper.  Stir in cooked beans; heat through.  Season to taste with salt and pepper.  Makes 8 servings.
 
Note:  Taste the beans after cooking to see how salty they are.  I didn't need to add the 1 tsp. of salt to the onion-pepper-tomato mixture because my beans were already salty enough to carry the whole dish.