Green Beans With Tomatoes and Herbs

1 tablespoon olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans (frozen green beans can be used)

Rinse green beans under cold water, then snap off and discard the stem ends as well
as the tail ends, if you like. Small green beans can be cooked whole, and large
ones can be cut into halves or small pieces. Shell lima beans by cutting off the
end of the pod and opening to remove the beans. Rinse the beans after shelling.

In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and
onion and cook, stirring, about 5 minutes, until softened and golden.

Stir in the tomatoes with basil and pepper and cook, stirring frequently, about
2 minutes longer.

Stir in the green beans so that they are all coated with the tomato mixture. Cover
the skillet and cook about 6 minutes, until the beans are crisp-tender.