CraigC
Guru
Ingredients
1 14.5 oz can stewed tomatoes
1 Medium sweet onion, peeled and thinly sliced (I use a hand held Mandolin)
2 Large garlic cloves, peeled and thinly sliced (Mandolin again)
12oz Green beans, ends trimmed. You can blanch them if desired.
Olive oil for sauteing
Dash of hot sauce to taste. (I use Crystal)
S&P to taste
Directions
1) Blanch green beans in salted water if desired.
2) Heat a couple of Tbsp of olive oil in a Med-Size skillet over Med-High heat until shimmering.
3) Add onions and garlic to skillet and cook until onions are translucent.
4) Add stewed tomatoes, breaking up with a potato masher. Continue breaking up tomatoes until the sauce starts to boil. You can zip the tomatoes in a food processor before adding, but that requires cleaning another piece of equipment.
5) Add hot sauce and green beans. Cook, stirring as needed until done to your taste.
6) Adjust seasoning to taste with salt, pepper and hot sauce.
1 14.5 oz can stewed tomatoes
1 Medium sweet onion, peeled and thinly sliced (I use a hand held Mandolin)
2 Large garlic cloves, peeled and thinly sliced (Mandolin again)
12oz Green beans, ends trimmed. You can blanch them if desired.
Olive oil for sauteing
Dash of hot sauce to taste. (I use Crystal)
S&P to taste
Directions
1) Blanch green beans in salted water if desired.
2) Heat a couple of Tbsp of olive oil in a Med-Size skillet over Med-High heat until shimmering.
3) Add onions and garlic to skillet and cook until onions are translucent.
4) Add stewed tomatoes, breaking up with a potato masher. Continue breaking up tomatoes until the sauce starts to boil. You can zip the tomatoes in a food processor before adding, but that requires cleaning another piece of equipment.
5) Add hot sauce and green beans. Cook, stirring as needed until done to your taste.
6) Adjust seasoning to taste with salt, pepper and hot sauce.
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