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

Cook beans in boiling water (salt is optional) for 2 minutes or until crisp- tender. Drain and run under cold water. Drain again. Saute onion and garlic in butter for 3 minutes, stir in flour and paprika and cook 1 minute. Stir in reserved liquid from tomatoes. Stir and cook until slightly thickened, about 2 minutes. Add tomatoes and green beans and mix well, breaking up tomatoes with wooden spoon. Cook, stirring constantly over low heat for 5 minutes or until beans are tender.