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Heat the oil in a saucepan, and
sautι the onions and garlic until translucent. Add your
tomatoes, stock, parsley and spices and cook it for a few
minutes, stirring occasionally so it doesn't stick. Add the
green beans. Reduce the heat and let it simmer together until
the beans are tender and the sauce is thick. If you're using
frozen green beans, cook the sauce longer before you add them.
Susie's Note:
Personally, I don't use the parsley in this dish and when I
serve it, I offer a bowl of grated Parmesan cheese for those
that would like a sprinkle of it. I think that it really adds
that much more flavor. |
