1 lb. green beans, trimmed and halved lengthwise
1 lg. onion, chopped
2 lg. cloves garlic, finely chopped
2 tbsp. butter
1 tbsp. flour
1 tsp. paprika
2 (8 1/4 oz.) cans whole tomatoes, drained and liquid reserved

Drop green beans in large saucepan of boiling, salted water. Cook 2 minutes or just until tender. Drain; run under cold water to stop cooking. Drain. Saute onion and garlic in butter in medium size saucepan for 3 minutes or until onion is softened. Stir in flour and paprika until well blended. Cook 1 minute. Stir in reserved liquid from tomatoes; cook, stirring constantly, until sauce is slightly thickened, about 2 minutes. Add tomatoes and green beans; mix well, breaking up tomatoes with back of wooden spoon. Cook, stirring constantly, over low heat for 5 minutes or until beans are tender and mixture is thoroughly heated.