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

1. Drop green beans in large saucepan of boiling salted water. Cook 2 minutes or just until crisp tender. Drain; run under cold water to stop cooking; drain.

2. 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.