3 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
½ cup crushed tomatoes
½ cup diced bell peppers
1 lb green beans
salt to taste
red pepper flakes to taste
1 cup chicken broth (or water), more if needed
• Snap off the stem ends of green beans and cut them in half.
• Heat oil in saucepan. Add onion and garlic and cook for a few minutes. Mix in tomatoes and bell peppers and cook further.
• Add green beans, salt and pepper flakes and pour in the broth. Mix it well and cover pan.
• Cook on low heat for about an hour and more until tender. There should be some liquid left on the bottom of the pan.
Serves two as first course.