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Niçoise Green Beans
From: Karen Sonnessa

Linda McCartney's Home Cooking
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Recipe By: Linda McCartney Home Cooking; Serving Size: 4
  • 1 medium onion -- chopped
  • 2 stalks celery -- chopped
  • 1 pound green beans
  • 15 ounces canned tomatoes -- chopped
  • 4 tablespoons vegetable stock
  • 1 bay leaf
  • 1/2 cup parsley -- chopped
  • salt and pepper
Serve with rice, mashed potatoes, or potato pancakes.
Prep: 35 mins
Heat oil in frying pan; gently saute onions and celery until lightly browned.
Boil or steam beans until tender, 10 mins; drain and set aside.
Add tomatoes, stock, bay leaf and parsley to saute.
Stir well; simmer 20 mins uncovered.
Season to taste.
Add beans to sauce and stir well.
Bring back to simmer and cook 2 mins.
Good source of vitamin A and C.

This was really delicious.
Cut olive oil to it.
I drained the tomatoes and used about 5T of the juice in place of 4T vegetable stock.