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JUDIAS VERDES CON SALSA DE TOMATE 
2 tbsp. olive oil
2 cloves crushed garlic
2 lbs. green beans, cut into 1-inch lengths
1 1/2 lbs. canned tomatoes, chopped with juice
1 tbsp. chopped chives
1 bay leaf
1 tbsp. pine nuts
Salt and pepper to taste
1 tbsp. lemon juice

Saute garlic in olive oil for 2 minutes, stirring. Add beans and cook for 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and remaining ingredients. Bring to a boil. Reduce heat to low and simmer 25 to 30 minutes. Remove form heat and discard bay leaf. Serve at once. Makes 6 servings.
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