Tomato Green Beans

Thanks to Jan Bennicoff (JBennicoff@aol.com) for posting this recipe on the Fatfree mailing list, adapted from Ronald Johnson's Company Fare. I've only changed it slightly, and left the basil as optional; it's nice with or without. I don't, however, think this is worth making with tinned tomatoes or dried basil. Jan says that different types of basil (such as lemon basil) are good for varying this dish.

Serves 2 as a side dish

• 150g green beans (I like the thin dwarf beans)
• 1/2 tsp vegetable stock powder, or equivalent from a cube
• 2 tbsp finely chopped onion or spring (green) onion
• 1 clove garlic
• 3 medium or 2 large fresh ripe tomatoes
• black pepper and salt (or celery salt) to taste
• chopped fresh basil to taste (optional)

1. Top and tail the green beans, and slice into 1 cm (1/2 inch) lengths.

2. Peel the tomatoes (cover with boiling water and wait 30 seconds - 1 minute; the skins will slip off easily) and chop them, removing the hard green bit in the middle.

3. Now, saute the onion and garlic in stock made with the powder or cube, until translucent. Add the tomatoes, and cook for 5 minutes, stirring occasionally.

4. Add the beans and season to taste. Turn the heat to low, cover the pan, and cook gently, stirring occasionally, until the beans are done to your liking (I usually cook them for about 15-20 minutes, as I like them pretty soft). Stir in the basil at the end, if using.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 Jul 1998 (last altered 7 Sep 1998) - comments and questions to Kake L Pugh (kake@earth.li).