A healthy, yet tasty brew of stew.
| Yield | |
|---|---|
| Source | Priscilla Gans, Oakland CA |
| Prep time | 30 minutes |
| 1 1⁄4 | Pound | green beans (trimmed) |
| 1 1⁄4 | Cup | water |
| 1⁄4 | Teaspoon | ground pepper |
| 2 | large tomatoes (coarsely chopped) | |
| 1 1⁄2 | Teaspoon | chopped fresh thyme (1/2 tsp. dried) |
| 6 | green onions (thinly sliced, include green portions) |
Cut the green beans into 2 inch long pieces. In a large saucepan over high heat, bring the beans, water, and pepper to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add the tomatoes, thyme and half the green onions. Cover and simmer until the tomatoes and beans are very tender, 5-7 minutes. To serve, divide among individual bowls. Top each with an equal amount of the remaining green onions.
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