From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.


  • 6 quarts water

  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces

  • 1/3 cup olive oil

  • 1/3 cup sliced onion

  • 2 garlic cloves, minced

  • 1 medium tomato, chopped

  • 1-1/2 Tablespoons chopped fresh rosemary

  • 1 teaspoon salt

  • 1 teaspoon freshly ground pepper


Bring the water to a boil in a stockpot.  Add the beans; reduce the heat.  Simmer for 4 minutes or until tender-crisp; drain.

Heat the olive oil in a large skillet or saute pan.  Stir in the onion.  Cook over medium-high heat until tender, stirring frequently.  Stir in the garlic; reduce the heat to medium-low.  Add the beans and mix well.  Stir in the tomato and rosemary.

Simmer, covered, for 6 minutes, stirring occasionally.  Season with the salt and pepper.  Serve hot or at room temperature.  Excellent with grilled tuna or chicken.


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