1. Heat oil and garlic in a large skillet until garlic is fragrant, about 30 seconds. 2. Add chopped onion, red pepper (optional), basil, and oregano, and cook until onion is tender, 2-3 minutes. 3. Drain tomatoes from warm water and chop into strips. 4. Add sun dried tomatoes, green beans, and dry sherry to pan and cook 2 minutes, stirring to blend. 5. Pour in tomato sauce, then add balsamic vinegar and 1/4 cup water; stir to mix. 6. Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, or until beans are cooked to your preference, adding a tbsp water if it gets too thick. 7. Serve topped with a sprinkling of parmesan cheese (optional), and additional red pepper flakes (optional), if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
