Submitted by: Mary
Recipe by Joyce Goldstein from Eat More, Weigh Less: Dr. Dean Ornish’s Life Choice Program for Losing Weight Safely While Eating Abundantly

1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock or water
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 teaspoons dried oregano
3/4 cup peeled, seeded and diced tomato
1 tablespoon tomato puree (optional)
salt and pepper to taste
lemon wedges for garnish

Drop green beans into a large pot of salted water and cook until firm-tender or al dente. Drain and refresh in ice water. Drain again and set aside.

Bring the vegetable stock to a boil in a large sauté pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, tomato, and optional tomato puree. Simmer about 5 minutes. Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges.

Serves 4

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