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  • 6servings
  • 40minutes
  • 106calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound fresh green beans, trimmed

  2. 2 tablespoons olive oil

  3. 1 onion, chopped

  4. 1 tablespoon chopped fresh parsley

  5. 1 (14 1/2 ounce) can diced tomatoes including juice

  6. 1 tablespoon white wine vinegar

  7. 1 teaspoon ground cumin

  8. 1 pinch white sugar, or to taste

  9. salt and ground black pepper to taste

  10. 1 tablespoon olive oil

  11. 1 clove garlic, chopped

Instructions Jump to Ingredients ↑

  1. Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.

  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.

  3. In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

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