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 parsley
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.