CREOLE GREEN BEANS
Steps:
- Cut the beans in half crosswise and then lengthwise ( as for French-cut beans). Place in a large saucepan. Add water to cover. Bring to aboil and cook, covered until the beans are tender. Drain and return beans to the pot. In a large skillet, sauté the celery, green peppers and onion in oil until tender and lightly brown. Add the tomatoes and simmer, uncovered 15 minutes or until most of the liquid has evaporated. Add the sauted vegetables to the pot with the beans along the sugar, salt and pepper. Heat thoroughly.
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