Green Bean Ragout with Tomatoes and Mint

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 cup extra-virgin olive oil
2. 2 medium red onions, finely chopped
3. 3 large garlic cloves, minced
4. 2 1/2 pounds green beans
5. 1 1/4 cups drained oil-packed sun-dried tomatoes, thinly sliced
6. 2 plum tomatoes, chopped
7. 1 1/2 cups water
8. Salt and freshly ground pepper
9. 1/2 cup finely shredded mint leaves
10. Pinch of sugar
11. 2 tablespoons red wine vinegar

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.