Green Beans With Tomatoes and Herbs

1 tablespoon olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans (I used frozen green beans)

Rinse green beans under cold water, then snap off and discard the stem
ends as well as the tail ends, if you like. Small green beans can be
cooked whole, and large ones can be cut into halves or small pieces. Shell
lima beans by cutting off the end of the pod and opening to remove the
beans. Rinse the beans after shelling. In a large nonstick skillet, heat
the oil over moderate heat. Add the garlic and onion and cook, stirring,
about 5 minutes, until softened and golden. Stir in the tomatoes with
basil and pepper and cook, stirring frequently, about 2 minutes longer.
Stir in the green beans so that they are all coated with the tomato
mixture. Cover the skillet and cook about 6 minutes, until the beans are
crisp-tender.

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