Spanish Green Beans
1 pound green beans, cut in 1-inch pieces (3 cups)
1/2 cup chopped green pepper
1/4 cup chopped onion
1 T. olive oil or cooking oil
2 medium tomatoes, peeled and chopped
1 tsp. salt
1/2 tsp dried basil, crushed
1/4 tsp. dried rosemary, crushed
In covered pan, cook fresh beans in small amount of boiling salted water untl crisp-tender, 20 to 30 minutes. Drain. Meanwhile, cook chopped green pepper and onion in hot olive oil or cooking oil until tender but not brown. Add chopped tomatoes, salt, basil, rosemary, and 1/8 teaspoon pepper. Stir in cooked beans; heat through. Season to taste with salt and pepper. Makes 8 servings.
Note: Taste the beans after cooking to see how salty they are. I didn't need to add the 1 tsp. of salt to the onion-pepper-tomato mixture because my beans were already salty enough to carry the whole dish.