Mediterranean Beans and Tomatoes

From Recipes from America’s Small Farms 

1 TBSP olive oil

1 small onion, thinly sliced

2 garlic cloves, chopped

3 large tomatoes, seeded and chopped

1 TBSP chopped fresh basil, oregano, or parsley

Salt and freshly milled black pepper

1 ½ lbs. green or wax beans

½ lb feta cheese, crumbled

¼ lb. olives, halved or sliced

Heat the oil in a large saucepan over medium heat.  Add the onion and sauté until translucent, about 4 minutes.  Add the garlic; cook 1 minute more.

Stir in the tomatoes, basil, and salt and pepper to taste.  Cook until the tomatoes are wilted, 4 to 5 minutes.  Stir in the beans and cook until they are heated through and just crisp-tender, 3 to 5 minutes more.  Top with feta cheese and olives; toss quickly.  Serve immediately.