- 1½ pounds green beans
- 12 ounces peeled chopped tomatoes
- 1 onion
- 1 carrot
- Olive oil
- ground pepper
How to Make It
- Trim the ends of the green beans. Wash and place (still dripping with water) in a deep skillet.
- Slice the onion and carrot. Add to the skillet along with the tomatoes and 8 tablespoons of olive oil.
- Cover and cook over moderate heat for about 45 minutes, stirring occasionally, until the beans are tender and the liquid has reduced completely.