Ingredients:

1	lb	Romano beans
1	small	walla walla onion, diced
1	large	clove garlic minced
1	large	vine ripened tomato, peeled, seeded and chopped
1/4	cup	chicken stock
3	tbs	butter
		sea salt and freshly ground pepper to taste

Procedure:
Cut beans into 2" diagonal pieces. Bring a pot of salted water to boil. Blanch the beans for two minutes. Drain the beans and rinse with cold water. Set aside.

Melt 1 TBS butter in a large saute pan, add garlic & onions. Cook until the onions are translucent but not browned. Add the stock, basil, salt and pepper to taste. Bring to a boil. Add butter and stir it in to thicken the stock. Add the tomatoes and beans. Stir and heat the beans about two minutes until hot. Serve immediately.