2 tablespoons vegetable oil
Veggie Box shallots, thinly sliced
6 garlic cloves, 3 minced
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
Veggie Box green beans
Veggie Box slicer tomatoes, finely diced
Salt and freshly ground black pepper

2 tablespoons vegetable oil 6 garlic cloves, 3 minced 1/2 teaspoon sweet paprika 1/8 teaspoon cayenne pepper

In a deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 5 minutes. Add the minced garlic, paprika and cayenne pepper and cook,
stirring, until fragrant, about 2 minutes. Add the green beans and 3 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans. Pour the diced tomatoes and their juices into the skillet and
bring to a boil. Reduce the heat to low, cover the skillet and simmer, stirring occasionally, until the green beans are very tender, about 30 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm.