6 servings
1 lb. green beans, trimmed
2 tsp. olive oil
4 cloves garlic, thinly sliced
1 Tbsp. fennel seeds, crushed
1/4 tsp. crushed red pepper
8 ripe tomatoes, peeled, seeded and chopped
Salt & freshly ground black pepper to taste

  1. In a large saucepan of boiling salted water, cook green beans until just tender, 3 to 4 minutes.
    Drain and refresh with cold water.
  2. In a large nonreactive saucepan or Dutch oven, heat oil over medium-low heat. Add garlic and
    cook, stirring, until fragrant, about 1 minute. Add fennel seeds and crushed red pepper; cook,
    stirring, for 30 seconds more. Add tomatoes and green beans. Cover and cook, stirring often,
    until tomatoes form a sauce and beans are soft, about 30 minutes. Season with salt and pepper.
    Serve hot or at room temperature.
    Nutritional Information:
    80 calories
    2 total fat (0 g sat)
    0 mg cholesterol
    14 g carbohydrate
    3 g protein
    2 g fiber
    20 mg sodium