From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


  • 1/2 cup olive oil
  • 1 onion, thinly sliced
  • 1 cup canned Italian plum tomatoes
  • 1/2 green pepper, chopped
  • 1/2 cup chopped celery
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves
  • 1 bay leaf
  • 6 sprigs parsley
  • 1 pound cooked green beans


Heat oil, add onion and cook until soft.  Add tomatoes, green pepper, celery, water, salt and pepper.  Tie cloves, bay leaf and parsley in a small cheesecloth bag and add to the tomato mixture.  Simmer about 25 minutes.  Can set aside here until ready to serve.  Just before serving, add green beans and heat until very hot.  Remove cheesecloth bag and serve.


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