From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Bring the water to a boil in a stockpot. Add the beans; reduce the heat. Simmer for 4 minutes or until tender-crisp; drain.
Heat the olive oil in a large skillet or saute pan. Stir in the onion. Cook over medium-high heat until tender, stirring frequently. Stir in the garlic; reduce the heat to medium-low. Add the beans and mix well. Stir in the tomato and rosemary.
Simmer, covered, for 6 minutes, stirring occasionally. Season with the salt and pepper. Serve hot or at room temperature. Excellent with grilled tuna or chicken.
SERVES: 4
- 6 quarts water
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1/3 cup olive oil
- 1/3 cup sliced onion
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- 1-1/2 Tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
TO PREPARE:
Bring the water to a boil in a stockpot. Add the beans; reduce the heat. Simmer for 4 minutes or until tender-crisp; drain.
Heat the olive oil in a large skillet or saute pan. Stir in the onion. Cook over medium-high heat until tender, stirring frequently. Stir in the garlic; reduce the heat to medium-low. Add the beans and mix well. Stir in the tomato and rosemary.
Simmer, covered, for 6 minutes, stirring occasionally. Season with the salt and pepper. Serve hot or at room temperature. Excellent with grilled tuna or chicken.
SERVES: 4
