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String Beans with Tomato and Garlic


To prepare this simple and tasty side dish for a large group (more than 6), simply double the recipe. To save time, pinch off only the knobby tip of each bean. There's no need to remove the pointy ends. Recipe copyright 2002, by Jeff and Jodie Morgan.

American/New American
Jeff Morgan
Number of Servings
Serves 4 as a side dish
3 tablespoons virgin olive oil
4 large garlic cloves, minced
1 pound fresh string beans, knobby tips removed
2 medium tomatoes, coarsely chopped
3 tablespoons water
Salt and pepper to taste
In a large sauté pan, heat the oil over medium heat. Add the garlic and sauté, stirring so that it doesn't brown or burn, about 45 seconds. Add the beans and toss them so that they are evenly coated with the garlic and oil. Stir in the chopped tomatoes.

Add the 3 tablespoons water, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. If the liquid evaporates, add more water, 1 tablespoon at a time, to keep the beans moist and to prevent them from burning. Add salt and pepper to taste.
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