1/2 lb. fresh green beans, trimmed
4 sm. new red potatoes, quartered
2 sm. onions, quartered
3 tbsp. butter
8 fresh mushrooms, halved
1 ripe tomato, cut into 1/2" pieces
1 tsp. basil leaves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme leaves
2 tbsp. tomato paste
1/2 tsp. minced garlic
1/4 c. chopped fresh parsley

In 3 quart saucepan, combine beans, potatoes and onions. Add enough water to cover; bring to a full boil. Cook over medium heat; stirring occasionally, until vegetables are crispy tender, 15 to 20 minutes. Drain; return to pan; add remaining ingredients, except parsley. Cook over medium heat, stirring occasionally, until heated through, 10 to 12 minutes. Stir in parsley.