Peña-Peck House entrance

1 1/2 lb. fresh or frozen green beans

1 large garlic clove, minced

2/3 c. sliced onion

3 Tbsp. olive oil

2 c. chopped tomatoes

salt and pepper to taste

1/4 c. chopped fresh parsley

                                additional parsely for garnish

                                1/4 c. fresh basil

                                1/2 c. fresh grated Parmesan

Blanch beans in boiling salted water for 2 to 3 minutes until not quite tender. Drain; refresh in cold water and dry. (Can be prepared early in the day to this point.) Sauté garlic and oions in oil until tender but not browned. Add tomatoes, green beans, salt and pepper. Simmer 2 to 3 minutes until beans are tender. Add fresh herbs and cheese just before serving. Garnish with additional parsely.

- The Woman's Exchange Classic Recipes, Vol. 3. St. Augustine: Favorites from the annual luncheon series