1 1/2 lbs. green beans, cut in 2-inch pieces
1 med. onion, chopped
1 med. green pepper, chopped
2 tbsp. butter
1 (14 1/2 oz.) can stewed tomatoes
2 tsp. sugar
1/2 tsp. salt
1 bay leaf
2 whole cloves

Place beans in a saucepan and cover with water. Cook for 8-10 minutes or until crisp-tender. In a skillet, sauté onion and green pepper in butter until tender. Stir in tomatoes, sugar, salt, bay leaf and cloves. Simmer for 10 minutes. Drain beans. Add to tomato mixture. Cover and cook for 5 minutes or until heated through. Discard bay leaf and cloves.

Makes 8-10 servings.