6 tbsp. chicken stock
2 tbsp. oil
4 peeled tomatoes, diced
1 lb. string beans, trimmed & washed
Pinch of dried herbs
Salt & pepper
Chopped parsley

Combine stock, oil and tomatoes; bring to boil. Add beans and herbs; cover. Simmer until beans are almost tender; remove lid. Simmer until excess liquid has evaporated. Add salt and pepper; sprinkle with parsley. Yields 2 to 4 servings.