BRAISED GREEN BEANS WITH TOMATOES

2 tablespoons extra-virgin olive oil

1/3 cup finely chopped onions

1/3 cup finely chopped celery

1/3 cup finely chopped carrots

2 pounds frozen whole green beans, not thawed

14-ounce can diced tomatoes, drained

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, celery and carrots and sautÉ, stirring often, until the vegetables are tender, about 4 minutes.

Add the green beans, tomatoes, salt and pepper. Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55 to 65 minutes.

Stir in the parsley and season with additional salt and pepper, if needed.

Servings: 10