Monday menu: Green Beans and Tomatoes

This is another quick & easy side dish or small meal. This batch makes about 4-5 bowls.

1 large Onion
1 tsp minced Garlic
Tomato...I tend to use 6 large ones
~ #1 Green Beans
1/2 to 1 cup Vegetable Stock
a few shakes of dried or a branch of fresh Tarragon
1T Extra Virgin Olive Oil (or oil of your choice)...can skip if you have a good nonstick skillet

I find it best to use my large, tall sided skillet.

Chop onions. Halve the tomatoes horizontally & squeeze out the bulk of the seeds & juice, then chop. Trim off the ends of the green beans and cut into bite'ish sized lengths.

Heat oil in skillet & saute onions & garlic until tender. Add green beans & stir for a couple minutes. Add stock, tomatoes & tarragon. Simmer, covered, for about 15 minutes. This dish is essentially done before the tomatoes are added...cook for more or less than the 15 minutes to tastes - depending on how crispy you like your green beans :)

Nutrition:

Calories 93, Fat 3g, Saturated Fat 0.4g, Cholesterol 0mg, Sodium 115mg, Carbohydrates 7.7g, Fiber 3g, Sugars 3g, Protein 2g