1 tbsp. vegetable oil
1/4 cup chopped onions
1/4 cup thinly sliced celery
1 tbsp. all-purpose flour
1 cup tomato juice
1/4 tsp. salt (optional)
1/4 tsp. pepper
2 (15 oz. ea.) cans green beans, drained

Place oil in saucepan and heat over moderate heat.

Add onions and celery and cook and stir until onions are soft but not browned. Add flour and cook until flour is absorbed by vegetables.

Add tomato juice, salt (if using) and pepper and cook until slightly thickened and smooth.

Drain beans well. Add to saucepan and simmer for 2 minutes.

Serve hot.

Serves 4.