Bright Green Beans with Tomato
4 tbsp extra-virgin olive oil, divided
1 large onion, finely chopped
2 tsp salt
1 tsp finely ground black pepper
2 tsp garlic powder
2 tsp sweet paprika
2 tsp turmeric
6 garlic cloves, minced
3 Roma tomatoes, chopped
1 lb tiny cherry tomatoes
1 lemon juiced
1 lb fresh green beans
In a large fry pan, warm oil over medium heat, then add onions.
Sauté for two minutes, then add salt and pepper, garlic powder, paprika and turmeric. Stir well.
Add the garlic and continue to sauté.
Add the chopped tomatoes and cherry tomatoes and continue to sauté, until vegetables have softened.
Add the green beans and remaining olive oil and sauté over high heat until the green beans are a bright green and fork tender.
Serve hot over rice or pasta.
Leftovers can be eaten cold.
