Green Beans Pomodoro
1 teaspoon crushed fresh garlic
1 pound fresh green beans, trimmed and snapped into 2-inch pieces (about 4 cups)
1 can (14 1/2 ounces) Italian-style stewed tomatoes
1 tablespoon extra virgin olive oil
Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
Add the green beans, the tomatoes with their juice, and the olive oil to the skillet, and stir to mix. Bring the mixture to a boil, reduce the heat to low, and cover. Simmer, stirring occasionally, for about 15 minutes.
Place the skillet cover slightly ajar to allow steam to escape, and cook for 10 additional minutes, or until the beans are tender. Serve hot.