½ pound green beans, cut bite-size)
½ small onion, chopped
2 tomatoes chopped
¼ bunch parsley, chopped
1 tablespoon olive oil
½ teaspoon salt
dash pepper
about ½ cup water or stock
Cook all ingredients together at least 20 minutes, until the beans are tender, using just enough water to prevent sticking. Stir from time to time. Serves 2.
Adapted from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
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