4 tablespoons olive oil
1 medium onion, diced
1 lb. romano beans, ends trimmed
1 lb. tomatoes, coarsely chopped
6-8 basil leaves, chopped
- Heat olive oil in a saucepan over low heat. Add onions and cook until tender, 10-15 minutes. Stir frequently.
- Add beans. Stir for a few minutes then add tomatoes. Add salt and pepper to taste, cover then simmer until beans are tender. Stir occasionally to insure that the vegetables don't stick to the bottom of the pan. Remove from heat. Dish may be served hot or at room temperature. Add basil just before serving.