Green Beans And Sun-Dried Tomatoes

• 2 tablespoons chopped, dried tomatoes (not in oil)
• 8 ounces green beans
• 1 small red onion to yield 2 tablespoon minced
• 1 medium clove garlic
• 2 fresh sprigs marjoram to yield 2 teaspoons chopped
• 2 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon no-salt-added chicken stock
• Few shakes of salt
• Freshly ground black pepper to taste

1. Soak the tomatoes in hot water.
2. Wash, trim and steam the green beans for 5 to 7 minutes.
3. Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
4. When green beans are cooked, drain and cut in quarters.
5. Drain the tomatoes, and mix with the green beans and the remaining ingredients.
6. Season with salt and pepper.

tomatoes, green beans, red onion, clove garlic, fresh sprigs marjoram, olive oil, balsamic vinegar, nosalt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4935 (may not work)