Ingredients
6
6 servings
- •1 pound fresh green beans, trimmed
- •2 tablespoons olive oil
- •1 onion, chopped
- •1 clove garlic, chopped
- •1 tablespoon chopped fresh parsley
- •1 (14.5 ounce) can diced tomatoes including juice
- •1 tablespoon white wine vinegar
- •1 teaspoon ground cumin
- •1 pinch white sugar, or to taste
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
- •1 clove garlic, chopped
Instructions
- Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
- In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 106
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 4g
- Protein: 2g
- Sugar: 4g
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