Ejotes Con Cebolla Y Jitomate
Green Beans with Onion and Tomato

2 lb green beans, cut into 1 1/2-in lengths
2 cloves garlic
3 Tbsp red wine vinegar or to taste
1 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil
1 large tomato, chopped
1/4 cup chopped onion
1 Tbsp dried oregano

In a large saucepan, boil the beans in salted water for 8-10 minutes or until crisp-tender. Drain, then soak in ice water for 10 minutes. Drain, pat dry and set aside.

Puree the garlic, vinegar, thyme, salt and pepper in a blender. With the motor running, add the oil in a thin stream.

About 20 minutes before serving, combine the beans, tomato and onion. Add the vinegarette and sprinkle with the oregano.