Recipe By: Linda McCartney Home Cooking; Serving Size: 4
From: Karen Sonnessa
Serve with rice, mashed potatoes, or potato pancakes.
- 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
Prep: 35 mins
Heat oil in frying pan; gently saute onions and celery until lightly
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.