Green Bean Ragout with Tomatoes and Mint

• 1/2 cup extra-virgin olive oil
• 2 medium red onions, finely chopped
• 3 large garlic cloves, minced
• 2 1/2 pounds green beans
• 1 1/4 cups drained oil-packed sun-dried tomatoes, thinly sliced
• 2 plum tomatoes, chopped
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/2 cup finely shredded mint leaves
• Pinch of sugar
• 2 tablespoons red wine vinegar

1. In a soup pot, heat the oil until shimmering.
2. Add the onions and cook over moderately high heat until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the green beans and stir to coat with the oil.
5. Stir in the sun-dried tomatoes, plum tomatoes and water and bring to a boil.
6. Season with salt and pepper, cover and simmer until the beans are tender, about 15 minutes.
7. Add the mint and sugar and cook for 1 minute, then stir in the vinegar.
8. Serve warm or at room temperature.

extravirgin olive oil, red onions, garlic, green beans, drained oil, tomatoes, water, salt, mint leaves, sugar, red wine vinegar

Taken from www.foodandwine.com/recipes/green-bean-ragout-with-tomatoes-and-mint (may not work)