Here's a great use for the summer's fresh produce.
1 pound green beans or yellow beans, cleaned and with ends removed
2 large tomatoes, sliced
1 small onion, finely chopped
6 large basil leaves, torn in small pieces
1 tsp dried oregano
Salt and pepper to taste.
2 Tbsp olive oil
Heat the olive oil in a skillet over medium high heat and add the onions. Cook until they are well wilted, but not brown. Add the beans and continue cooking for another five minutes.
Layer the sliced tomatoes over the beans and onions, salt and pepper to your taste, and cover the skillet. Lower heat and cook covered for half an hour. Uncover, add the oregano and basil and cook another five minutes. Serve hot as a side dish, then add vinegar to what's left and serve cold the next day as a salad.
