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Green Beans Stewed With Tomatoes

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“Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main”

Ingredients Nutrition


  1. Trim ends of beans;cut into 1 1/2 inch lengths.
  2. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
  3. In a large non stick skillet, heat oil and add onion, garlic and basil.
  4. Cook for 2 minutes or until softened.
  5. Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
  6. Simmer for an additional 5-10 minutes until tender, stirring often.
  7. If necessary add more water to keep mixture moist.
  8. TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
  9. To serve: defrost in fridge overnight and then reheat.
  10. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

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