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Green Bean Ragout with Tomatoes and Mint

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  • Servings: 6

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  • 1/2 cup extra-virgin olive oil
  • 2 medium red onions, finely chopped
  • 3 large garlic cloves, minced
  • 2 1/2 pounds green beans
  • 1 1/4 cups drained oil-packed sun-dried tomatoes, thinly sliced
  • 2 plum tomatoes, chopped
  • 1 1/2 cups water
  • Salt and freshly ground pepper
  • 1/2 cup finely shredded mint leaves
  • Pinch of sugar
  • 2 tablespoons red wine vinegar


How to make this recipe

  1. In a soup pot, heat the oil until shimmering. Add the onions and cook over moderately high heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the green beans and stir to coat with the oil. Stir in the sun-dried tomatoes, plum tomatoes and water and bring to a boil. Season with salt and pepper, cover and simmer until the beans are tender, about 15 minutes. Add the mint and sugar and cook for 1 minute, then stir in the vinegar. Serve warm or at room temperature.
Contributed By Published September 2004

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