2 lbs fresh green beans
big clove garlic or several small
7 Roma tomatoes
1 tsp. dried marjoram
1/2 tsp. dried basil
juice of 2 small lemons
salt and black and red pepper
excellent olive oil
optional: one cooking onion, thinly sliced into rounds.
optional: use fresh basil only (lots), or use tarragon and basil instead of marjoram and basil

Wash, top and tail beans, and break into halves or thirds. Remove stem hole from tomatoes and chop in food processor, or chop finely by hand.

Heat 2 to 4 tablespoons olive oil in deep skillet or casserole. Saute squeezed or finely-chopped garlic until just browning. Add salt, pepper and chopped tomatoes. Let simmer a few minutes, then add some herbs. Stir everything together, lid and simmer on medium to low heat. Stir every few minutes.

When beans are becoming tender, add the lemon juice, stir and check for seasoning. You can add more salt, pepper or lemon juice as needed. Simmer with the lid on until the beans are nicely soft, but not falling apart. They should still have shape and texture.

Serve warm or cold.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.