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In a large skillet or sauté pan over medium high heat, add oil and once hot add green beans. Cook stirring occasionally until about half cooked and starting to brown, about 8-10 minutes.
Move beans to the outside edge of the pan and add the onion and garlic and cook two minutes.
Add all other ingredients and cook for about five minutes or until some liquid has evaporated and the beans are tender.
Serve hot or at room temperature.
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*If the tomatoes are very seedy, scrape out seed cavity and place in a strainer over a bowl. With your fingers, move around to release the tomato pulp and leave the seeds. Use the liquid that was strained into the bowl and discard the seeds. Plum tomatoes typically do not have very many seeds so this step is optional.
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