Mediterranean Green Beans

Hey there! It's been a while... There's so much going on over here that there isn't much cooking being done in Nirvana's Kitchen... Things are finally slowing down though and hopefully I'll be back to sharing some delicious recipes on a regular basis with you soon.

Before I tell you about one of my most favorite dishes, let me ask you what you think of my new blog design? The fabulous Ellie from Rainy Day Templates is the one responsible for my blog makeover. I highly recommend you check out her work.

Anyways, back to the kitchen.... This is one of my favorite recipes because: 1 - this is probably the first real dish I ever cooked - it turned out lovely and I can't help but to keep making it again and again and again (and it's so healthy too!); 2 - it takes no time whatsoever to prepare it; and 3- it's so versatile - you can serve it hot as a main meal or chill it and serve it as a salad...



So, to make this you will need:
2 cans of green beans (organic is preferred - fresh is fabulous, it will just take a bit more time to make)
1 can of peeled tomatoes (by the way, this is the only recipe in which I use canned tomatoes - fresh will also work fine)
1 medium onion, finely diced
2 cloves of garlic, minced
1 - 2 tablespoons of FRESH lemon juice
Salt and pepper to taste
2 tablespoons extra virgin olive oil

Method
1. Heat the olive oil in a saucepan under a medium flame
2. Add the diced onions, cook until translucent. Keep stirring so as not to burn
3. Add the garlic, once again, keep stirring so as not to burn - add more oil if necessary.
4. Add the green beans, lower the heat and cook for about 3 to 4 minutes
5. Add the tomatoes, lemon juice, salt and pepper.
6. Cook until the beans are cooked thoroughly - it shouldn't usually take more than an additional 4-5 minutes. You want the beans to be cooked but to still have a bit of a bite in them.

Serves 4

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