From Asparagus to Zucchini, Madison Area CSA Coalition
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsely, or 1 tsp. dried
Cut beans into 1‑inch lengths; set aside. Saute garlic and onion in oil
in skillet until soft. Add tomatoes, salt and pepper, and cook 2
minutes. Stir in basil and green beans. Cover, reduce heat to low and
simmer 3 minutes. Remove from heat, stir in parlsey, and serve
immediately. Makes 4‑6 servings.