Greek Green Beans

1 Tablespoon butter or olive oil (or a mix)
half of a medium onion
2 cans cut green beans, drained (or equivalent amount of steamed fresh beans)
1 can Italian-style diced tomatoes (with oregano, basil, garlic)

1. Cut the onion in thin slices and then cut the slices into quarters.
2. Saute the onion on medium-high heat in the butter or olive oil, separating into strips. Cook for ten minutes or so, until tender and lightly browned.
3. Add the drained green beans and the tomatoes and cook through.*

*If you have time, simmer for an hour or so, or cook on low in the slow cooker. This gives the flavors time to blend.

We had this for Easter today, and it was so good and so easy. I'd like to try it with steamed green beans, but the canned beans were great! I noticed that the green beans tasted even better after sitting on warm in the slow cooker for several hours, so I think I'll make them that way on purpose next time. --Sarah