Green Beans in Tomato Sauce

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 1 pound green beans fresh trimmed
• 1 tablespoon parsley fresh chopped
• 1 clove garlic chopped
• 1 teaspoon ground cumin 
• 6 servings salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 1  onion chopped
• 1 pinch sugar white to taste
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes.
2. Drain.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce.
4. Transfer the sauce to a bowl.
5. In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil.
6. Pour the sauce over the beans and stir to coat.
7. Serve hot.