Green beans, zucchini, sweet onion and tomato Saute
1 1/2 pounds fresh green beans, trimmed
3 tablespoons olive oil
1 med fresh onion, thinly sliced
1 large or two smaller zucchini cut into 1/2” pieces (slice and then half or quarter)
2 garlic cloves, minced
2 med tomatoes finely chopped
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. (I prefer to steam beans so I can get them emerald green and quickly stop the cooking process with a qucik rinse in cold water)Drain and rinse in cold water. Drain well; set aside.
Heat the oil in a heavy, large skillet over medium heat. Add the onion and garlic and saute until tender, about 2 minutes. Add zuchinni pieces and saute for another 2-3 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 5 minutes, you can cook for far less time (2 mins max)and have a crisp fresher taste and texture. Stir in the wine and basil. Simmer 1-2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.