Sauteed Green Beans with Tomatoes

Here is another quick and easy side to go with almost any entree!  During the winter I use frozen, thin green beans and canned tomatoes and saute these puppies but if you make this during the summer please use fresh green beans and home grown tomatoes!  In fact, in the summer, just blanch the green beans and dice up the tomatoes and make this thing into a salad.  Add a splash of vinegar (white or red wine) and a dash of extra virgin olive oil and you have a wonderful side for any grilled meat!  Wait, it's still February, right?  I think I got off on a food tangent there.  Okay, the conclusion here is, this is a great dish whether cooked or cold (or room temperature.)  Enjoy!

Sauteed Green Beans with Tomatoes 

2 T. extra virgin olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 lb. frozen thin green beans
1 (14 oz.) can diced tomatoes
2 T. red or white wine vinegar
1 t. salt 
1/2 t. pepper

In a large saute pan, heat the olive oil over medium high heat.  Add the diced onion and saute, stirring occasionally until the onion is translucent, about 3-5 minutes.  Add the garlic and saute for 1 minute more.  Add the frozen green beans and tomatoes and cook, stirring occasionally, until the green beans are heated through, about 8-10 minutes.  Add the vinegar, salt and pepper and cook until the vinegar has evaporated, about 2 minutes.  

4 servings (124 calories each serving) according to my calculator on loseit.com