String Bean Provencal
Yield
12 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 4 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 28 | ounces |
italian plum (roma) tomatoes
in thick puree |
|
| 2 | teaspoons |
thyme
crumbled |
*
|
| 2 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | pounds |
green beans
trimmed and halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 4 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
in thick puree |
|
| 1E+1 | ml |
thyme
crumbled |
*
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 907.2 | g |
green beans
trimmed and halved |
|
Directions
Heat oil in Dutch oven over medium heat.
Add onion and garlic; cook, covered, stirring occasionally, 8 minutes or until softened.
Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon.
Stir in the string beans.
Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.
