1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried

Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)