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.