Green Beans Stewed with Tomatoes

1 lb green beans
1 tbsp olive oil
1 small red onion, halved lengthwise, thinly sliced
1 tsp dried basil
2 ripe tomatoes, diced
1 tbsp balsamic vinegar
2 tbsp water (approx.)
¼ tsp pepper
Water

1. Trim ends of beans; cut into 1 ½ inch lengths. In a saucepan, cook beans in lightly salted boiling water, for 3 – 4 minutes (start timing when water returns to a boil) or until still crisp. Drain well; reserve.

2. Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened.

3. Stir in tomatoes, vinegar, 2 tbsp water, salt and pepper; cook, stirring often, for 3 minutes or until sauce like.

4. Add beans; cover and simmer for 8-10 minutes, stirring occasionally, until tender. Add more water, if necessary, to keep mixture moist. Serve warm or at room temperature.

To freeze: Cool. Spoon into freezer container; seal, date and label. Freeze for up to 4 months.
To serve: Thaw in refrigerator overnight. Reheat or serve at room temperature.

Serves 4
Tip: For a quick supper, toss vegetable sauce with 8 oz cooked pasta and sprinkle generously with Parmesan cheese. Also substitute other vegetables – such as fennel, asparagus or broccoli –for the beans.