| | Directions | | Heat 1/2 C. of the olive oil in a large pot. Add onion and whole garlic. Sauté until onions are translucent. Add tomatoes, tomato sauce and green beans. Add dill, and season with salt and pepper. Add the other 1/2 C. of oil, and stir the pot. Cook for about two hours over low heat, covered, stirring occasionally. Optional: Serve warm or room temperature with crusty fresh bread to soak up the sauce. |
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| Ingredients | | - |  | 2 pounds green beans (preferably fresh or frozen) |
| - | | 2 cans chopped tomatoes (14.5 ounce cans) |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1 chopped yellow onion |
| - | | 6 cloves whole garlic |
| - | | 1 cup olive oil |
| - | | 1/2 cup fresh dill, chopped |
| - | | 1 bay leaf |
| - | | salt and pepper to taste |
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