SPANISH GREEN BEANS IN TOMATO SAUCE (Judias Verdes con Salsa de Tomate)
To serve 4
1 teaspoon salt
1 pound fresh green string beans, trimmed and cut into 20 inch lengths
2 tablespoons olive oil
1/4 cup finely chopped onions
1 teaspoon finely chopped garlic
4 medium sized tomatoes, peeled, seeded and finely chopped or substitute 1 1/2 cups chopped, drained, canned tomatoes
1 tablespoon finely chopped parsley
2 teaspoons sugar
Freshly ground black pepper
In a heavy 3 to 4 quart saucepan, bring the salt and 2 quarts of water to a boil over high heat. Drop in the beans, a handful at a time, Bring to a boil again, reduce the heat to moderate and boil uncovered for 10 to 15 minutes until the beans are barely tender. Drain in a colander and set the beans aside.
Heat the olive oil in a heavy 10 to 12 inch skillet until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook over moderate heat for 5 minutes, or until the onions are soft and transparent but not brown. Stir in the tomatoes, parsley, sugar and a few grindings of pepper, bring to a boil, and cook, uncovered, until most of the liquid evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
Stir in the beans and simmer for a minute or two until they are heated through. Taste for seasoning and serve at once from a heated bowl.
