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String beans with tomatoes and olive oil

Serves 4
1/2 cup good-quality olive oil
1 small onion, chopped
2 cloves garlic, chopped
3 medium tomatoes, peeled, seeded, and chopped (you can use fresh garden tomatoes or canned plum tomatoes)
1 1/2 pounds green and yellow beans, trimmed and sliced in half on the bias
Salt and pepper
3 tablespoons flat-leaf parsley, chopped

1. In a medium-size pot over medium heat, heat the olive oil. Add the onions and cook for two minutes or until the onions are soft. Do not let them brown.

2. Stir in the garlic, tomatoes, and beans. Season with salt and pepper.

3. Add 1 1/2 cups of water and bring the bean mixture to a boil. Then lower the heat, cover the pot, and simmer gently for 30-35 minutes or until the beans are tender but not mushy.

4. When the water has mostly cooked off, transfer the mixture to a serving plate, then cover and refrigerate for one hour. Bring to room temperature and garnish with chopped parsley before serving. Adapted from Ozcan Ozan

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