1 (10 oz.) pkg. Italian green beans
1/4 c. olive oil
1 clove garlic, peeled and crushed
2 tbsp. chopped parsley
1 tsp. sugar
3/4 tsp. salt
Black pepper to taste
3/4 c. beef broth
1 med. tomato, thinly sliced

Thaw the beans in microwave and drain. Put into a 10-inch skillet with the oil, garlic, parsley, sugar, salt and pepper, and cook, covered over low heat for 15 minutes.

Add the broth. Cook, uncovered for 5 more minutes or until the beans are tender. Raise the heat to moderate, add the tomato, and cook, uncovered for another 5 minutes.

TIP: Sprinkle with Parmesan cheese, if desired, when serving.