Mediterranean Beans and Tomatoes

1 Tbsp. olive oil

1 small onion, thinly sliced

2 garlic cloves, finely chopped

3 large tomatoes, seeded and chopped

1 Tbsp. chopped fresh basil, oregano, or parsley

Salt and freshly milled black pepper

1 ½ pounds fresh green, wax, or purple beans, trimmed

½ pound feta cheese, crumbled

¼ pound green or black olives, halved or sliced

Heat oil in large saucepan over medium heat.  Add onion and saute until translucent, about 4 min.  Add garlic; cook 1 min. more.  Stir in tomatoes, basil, and salt and pepper to taste.  Cook until tomatoes are wilted, 4 to 5 min.  Stir in beans and cook until they are heated through and just crisp-tender, 3 to 5 min. more.  Top with feta cheese and olives; toss quickly.  Serve immediately.  Found in Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein with Maura Webber.


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