Ingredients
1/2 cup chopped onion
4 med cloves garlic, minced
1 tbsp. olive oil
3/4 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1 can reduced-sodium tomatoes, undrained, coarsely chopped (28 oz)
1 lb green beans
1 dash salt and black pepper, to taste
Preparation
Saute onion and garlic in oil in large skillet until tender, three to four minutes. Stir in herbs and cook one to two minutes longer. Add tomatoes and liquid and green beans and heat to boiling; reduce heat and simmer, covered, until beans are very tender, 30 to 40 minutes. Season to taste with salt and pepper
