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

Cook beans in boiling salted water 2 minutes or just until crisp- tender. Drain; run under cold water and drain. Saute onion and garlic in butter for 3 minutes or until onion is softened. stir in flour and paprika until well blended. Cook 1 minute.

Stir in reserved liquid from tomatoes. Cook, stirring constantly until sauce is slightly thickened, about 2 minutes. Add tomatoes and green beans; mix well breaking up tomatoes with back of spoon. Cook, stirring constantly over low heat 5 minutes or until beans are tender.