We've found some wonderful ways to use string beans in main dishes. This is one of them. It's a simple, very satisfying dish that tastes equally delicious with potatoes, rice, or pasta. For this dish, I prefer using mature string beans. They just seem to blend well with the sauce as its cooking.
| 2 | tbsp | Classic Olive Oil |
| ½ | cup | Yellow Oniondiced 1/4 inch |
| ½ | cup | Carrotssliced 1/4 inch |
| 28 | fluid oz. | Stewed Tomatoes |
| 4 | cups | String Beans 2 inch pieces |
| ½ | tsp | Cinnamon, Ground |
| 1 | Heat oil in large saute pan over medium high heat. |
| 2 | Add onions. Let saute just a minute or so until slightly transluscent. |
| 3 | Add string beans and carrots. Let them saute for a few minutes, until some slight sign of browning. |
| 4 | Add tomatoes and cinnamon. |
| 5 | Cover pan and let simmer for about 20-25 minutes, checking to make sure the mixture is not burning on the bottom. |
| 6 | The string beans get very well cooked and somewhat saturated with the tomatoes and cinnamon, which makes for wonderful flavor. |
| 7 | As mentioned, that wonderful flavor soaks very nicely into either potatoes (which we boil, skins on, cut into 1-2 inch chunks, with just enough water so that it evaporates as the potatoes finish cooking, then just slightly mashed with a spoon, adding a bit of butter if you wish), or rice, or pasta (we prefer short variety for this particular dish). |