Fagiolini con Peperoni e Pomodoro



3 Tbs (45 ml) olive oil

1 medium onion, sliced

1 - 2 green bell peppers (capsicum), seeded and

cut into thin strips

1 cup (250 ml) canned Italian tomatoes with

their liquid, coarsely chopped

1 lb (450 g) green beans (haricots), trimmed

1/4 cup (60 ml) chicken broth, dry white wine, or water

Salt and freshly ground pepper to taste



Heat the oil in a large skillet over moderate heat and saute the

onions until golden but not brown. Add the pepper strips and tomatoes

and cook uncovered about 20 minutes, until the mixture has thickened

and the oil has separated from the sauce. Add the green beans and

stir to coat the beans with the sauce. Add the liquid and cook

covered for 15 to 20 minutes, until the beans are tender but firm.

Season with salt and pepper. Serves 4 to 6.



Bon appetit from the Chef and staff at World Wide Recipes