Lebanese Green Beans

Total: 45 min.  Makes 4 servings, 1 c. each

1 tbsp. extra virgin olive oil

1 medium yellow onion, chopped

2 tbsp. chopped fresh mint or 2 tsps. dried, divided

½ tsp. ground cinnamon

½ tsp. salt

3 c. diced tomatoes (4-5 medium)

1/3 c. water

12 oz. green beans, trimmed

Preheat oven to 400 degrees F.  Heat 1 Tbsp. oil in large saucepan over medium heat.  Add onion and cook, stirring occasionally, until tender and light brown, about 5 min.  Add 1 Tbsp. fresh mint (or 1 tsp. dried), cinnamon, ½ tsp. salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds.  Add tomatoes and water and increase heat to high.  Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 min.  Stir in green beans.  Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 min. Stir the remaining mint into the green bean mixture.

Recipe from Eating Well (July/August 2008)

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