I just tried asparagus beans too. I made them the way I make Greek Green Beans, which my family begs for. I mixed the asparagus beans with some green beans leftover from our garden but you can use both or either. I guessed on the quantity of beans but use a big bag of them as they cook down significantly. Usually a side dish, but served on couscous or small potatoes they are a satisfying main dish


olive oil ( to coat pan well)
1 small onion chopped
i clove of garlic
3 fresh tomatoes, chopped or can of fire roasted tomatoes ( Muir's Organic are good)
1 lb.green or asparagus beans or a mix, de-stringed and cut in 2-3 inch pieces.
1 tsp dried oregano
chopped fresh parsley and/ or fresh oregano

Saute the chopped onion and the clove of garlic in the olive oil on medium heat in a straight sided saute pan or dutch oven. Do not brown but cook slowly until soft. I remove the garlic since we are not big garlic fans, but you could chop and saute with the onions if you are. Add the tomatoes and then the beans and stir and cook to coat beans. Add about 1/2 cup of water, bring to a boil, and then turn to low and cover. Simmer about an hour, dding a little water if you need to. If there is too much liquid when they are very tender, just leave the lid off until most of it cooks off. Add the chopped fresh herbs and cook a few more minutes. The beans will be very soft but delicious.

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