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1 lb green beans, trimmed
1 tsp paprika
1/3 cup onion, chopped
16 oz canned whole tomatoes, drained (save liquid) and chopped
2 tsps garlic, minced
2 tsps oil
1 tbls flour
Steam the green beans for 5 minutes. Quickly chill under cold water. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp.
1 tsp paprika
1/3 cup onion, chopped
16 oz canned whole tomatoes, drained (save liquid) and chopped
2 tsps garlic, minced
2 tsps oil
1 tbls flour
Steam the green beans for 5 minutes. Quickly chill under cold water. Set aside. Saute the onion and garlic in the oil in a medium size saucepan for about 3 minutes. Stir in the flour and paprika. Cook for 1 minute. Stir in the reserved liquid from the tomatoes. Cook, stirring, until slightly thickened. Add the tomatoes and the reserved green beans. Mix well. Cook, stirring, over medium heat for about 2 minutes or until heated through and the beans are tender-crisp.