Green Beans and Tomatoes

¼ cup olive oil

2 cups chopped onions

4 cloves garlic, minced  

2 cups chicken broth

2 lb. frozen cut green beans (Like Italian style)

14.5 oz. can petite diced tomatoes

¼ cup chopped fresh parsley

1 tsp. salt

½ tsp. pepper

Directions:  In a large Dutch oven, heat olive oil over medium heat.   Add onion and 

garlic, and cook 6 to 8 minutes, stirring frequently until onions are tender.  Add 

green beans, chicken broth, diced tomatoes, parsley, salt, and pepper.  Bring to a 

boil, reduce heat, and simmer uncovered for 25 minutes to reduce liquid.

Comment:  Eric loves this dish.  Frequently served on Thanksgiving.