Fagiolini con Peperoni e Pomodoro

• 3 Tablespoons olive oil
• 1 medium onion, sliced
• 1 - 2 green bell peppers (capsicum), seeded and cut into thin strips
• 1 cup canned Italian tomatoes with their liquid, coarsely chopped
• 1 lb green beans (haricots), trimmed
• 1/4 cup chicken broth, dry white wine, or water
• Salt and freshly ground pepper to taste

Instructions:
Heat the oil in a large skillet over moderate heat and saute the onions until golden but not brown. Add the pepper strips and tomatoes and cook uncovered about 20 minutes, until the mixture has thickened and the oil has separated from the sauce. Add the green beans and stir to coat the beans with the sauce. Add the liquid and cook covered for 15 to 20 minutes, until the beans are tender but firm. Season with salt and pepper.
Serves 4 to 6.