AlleyGator wrote (I undid cross-posting):

> Green beans from the garden (well, canned from the garden) sauteed with
> parboiled carrots, onions and (believe it or not) tomatoes thrown in near
> the end.

Tomatoes can go quite well with green beans. One of my favorite dishes in
Lebanese cuisine is green beans in a chunky tomato sauce. Here's one such
recipe from _Alice's Kitchen_, by Linda Dalal Sawaya:

Lubiyeh Miqliyeh b'zeit

2 medium onions, chopped
1/4 cup olive oil
1 1/2 pounds string beans, french cut, rinsed
1 medium can whole tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
dash cayenne pepper

1. Sauté onions with oil and salt in a deep or sauce pan over medium heat
until translucent.

2. Add string beans, black pepper, and cayenne. Cover and cook for 5
minutes. Lower heat and steam for 15 minutes. Add tomatoes and simmer over
medium heat until tender, about 20 minutes.

3. Serve hot or warm over rice. In the summer, it is delicious served cold
with bread.

[BOB'S NOTE: When I've had this in restaurants, the tomato sauce was often
spiced with cinnamon. That's the way I make it; just add a pinch of
cinnamon at the same time the beans are added. If I'm serving it cold --
which is usually the case -- I sometimes add some sugar along with the
tomatoes, and then stir in some plain yogurt after it's off the heat.]

Bob

"Bob" > wrote:

>Tomatoes can go quite well with green beans. One of my favorite dishes in
>Lebanese cuisine is green beans in a chunky tomato sauce. Here's one such
>recipe from _Alice's Kitchen_, by Linda Dalal Sawaya:

Wow - you messed with my head. I was starting to tell you I just
posted about that and you already quoted me. Seriously, that is a
combo I never thought of before, but it is Really good.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.