Here’s a recipe that’s similar to Greek green beans, without all the oil:

1 pound green beans
1/4 cup vegetable broth
1/4 cup chopped green onions or red onion
1 to 3 cloves garlic, minced
2 to 3 tomatoes, diced or 1 cup canned tomatoes (drained and coarsely chopped) & 1/4 cup of their juice
salt & pepper to taste
1/4 cup chopped fresh basil

Trim beans and cut into bite size pieces. In a large pot, heat vegetable broth and sauté onions and garlic until limp. Add tomatoes and cook 3 to 6 minutes. Add beans, sprinkle with salt & pepper to taste, turn the heat to low, cover the pan, and cook until the beans are just tender. Uncover the pan now and then and stir and test for doneness. At the very end stir in the basil. Serve hot or at room temperature.

Serves 4.

Submitted by: