Extra green beans from the garden? This recipe from Madhur Jaffrey’s cookbook World of the East Vegetarian Cooking.

Green Beans with Onion, Garlic, and Tomato

1 ½ pound fresh green beans, trimmed and cut to 1-inch

2 medium sized onions cut into fine sliced half moons

2 cloves of garlic minced

1-pound ripe tomatoes (or 7-8 canned plum tomatoes), peeled and diced

4 tbsp olive oil

Salt and pepper

Heat oil in wide pot over medium-low flame. When hot add garlic and cooked about 30 seconds. add onions cook until just translucent (do not allow color to the onions). Add tomatoes, beans, salt (start with a 1 tsp), pepper and ½ cup of water. Bring to boil. Cover, lower heat, and simmer for 15-20 minutes or until beans are cooked. Remove lid. Turn up heat and reduce liquid by about three-quarters, stirring gently as you do. Salt for taste.