1 lb. fresh green beans trimmed (snap)
1 onion, chopped, coarsely
4 cloves garlic, minced
2 tbsp. olive oil
4 tomatoes, peeled, seeded and chopped
1/2 c. dry white wine
2 1/4 oz. can ripe olives, sliced
1 tbsp. lemon juice
1/4 tsp. ground pepper

Wash trimmed beans and place in large saucepan with 1/2 cup water at boil. Cover, reduce heat to medium and cook 10 minutes until beans are tender. Set aside and keep warm. Saute onion and garlic in large skillet in olive oil for 5 minutes. Stir in tomatoes and wine. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Stir in olives. Spoon sauce over beans. Pour lemon juice over sauce. Sprinkle with pepper. Yield 6 servings.