Full time 30 minutes
1 lemon, zested and cut in half
1 medium white onion, diced fine
1 lb. green beans cleaned
15 oz canned petite diced tomatoes with juices
2 tbsp butter
1 tsp sugar
1 tsp minced garlic
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground black pepper
Place tomatoes along with their juices in a mixing bowl, add in sugar, garlic, cinnamon, salt, and black pepper. Stir to fully incorporate.
Add in the zest from the lemon, stirring fully incorporate.
Squeeze in the juice from half of the lemon and stir to fully incorporate. Taste if their is a bit of a sweet flavor add more lemon juice from second half, if there is a tart taste you can adjust by adding a bit more sugar.
Set tomato mixture aside.
In a deep saute pan, melt butter over medium-high heat, add in the onions and allow to cook for 5-8 minutes or until the edges become golden.
Add in tomato mixture and let it come to a boil.
Allow mixture to cook off at a low boil for 5-8 minutes, stirring occasionally.
Add in green beans and lower heat to medium-low, top with a lid. If you have a lid slightly smaller then the pan, use it, it will act as a press as well.
Allow beans to cook until green beans are tender, but have a tiny bit of crunch to them still. Approximately 10-15 minutes.
You want to keep lid on as much as possible. But make sure you stir every 5 or so minutes to prevent sticking.
Move to serving bowl. Cheers!