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Italian Green Beans and Tomato
Serves 4 •
1 1/2 pounds green beans (cut in half)
• 1 large tomato (skinned and chopped)
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• pinch of hing
1. Heat oil in nonstick skillet. Add hing. Stir in tomato, then add beans. Add enough water to barely cover beans. Add salt and pepper, and bring to a boil. Cover and lower heat. Simmer for 15 minutes or until beans are tender. Remove cover and increase heat to thicken the liquid (about 3 minutes). Serve warm or cool.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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