Prizewinner Green Beans with Tomatoes and Herbs

(from Asparagus to Zucchini 3rd ed.)


2 T. extra-virgin olive oil

½ tsp. dried ground thyme

1 clove garlic, minced

1 pound green beans, snapped

¼ tsp. red pepper flakes

1 sprig rosemary, stem removed

½ c. sliced onions

2 medium tomatoes, cut into wedges

2 tsp. dried oregano

Salt to taste or 2 T. salted butter


Heat olive oil in deep pan over medium heat.  Add garlic and pepper flakes; sauté until fragrant.  Add onions; sauté until translucent, 3-5 minutes.  Add ¼ c. water, the dried spices, and green beans.  Stir, cover, and steam-cook beans until nearly done, 10-15 minutes.  Stir in the rosemary and tomatoes.  Cook very briefly, until tomatoes are warmed through and beans are done.  Season with salt, or if you prefer, melted salted butter over the beans before serving.  4 servings.