Sauteed Green Beans With Tomatoes and Garlic

This colorful saute goes well with a variety of dishes. As a "side," it makes a nice pairing for sauteed tofu, tempeh, or seitan. If you cut the beans into 1- to 2-inch lengths before using, the recipe can be used as a topping for baked potatoes or rice or tossed with pasta.

Ingredients

1 pound green beans,ends trimmed
2 tablespoons olive oil
1/2 small red onion,chopped
3 garlic cloves,minced
One 14.5-ounce can diced tomatoes,drained
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Instructions
Lightly steam the green beans over boiling water until just tender. Rinse under cold running water to set the color and stop the cooking process. Drain and set aside.

Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, tomatoes, parsley, and salt and pepper to taste. Simmer, stirring occasionally, until the vegetables are hot and the flavors are well combined, about 10 minutes. Serve hot.