Ragoût of Green Beans, Shiitake Mushrooms, and Vine-Ripened Tomatoes

• ¼ cup extra-virgin olive oil
• 2 medium onions
• 2 finely chopped garlic cloves
• 1-2 cups shiitake mushrooms, sliced
• 2 lbs vine-ripened tomatoes, cored and coarsely chopped
• ¾ lbs fresh green beans --haricots verts would be great!
• 2 lbs
• ¼ cup vegetable or mushroom broth
• ¾ tsp coarsely chopped fresh oregano
• Salt and freshly ground pepper to taste
• juice of half a medium lemon, about 1½ tablespoons

Heat oil in deep skillet with lid or medium stockpot. Cook shallots (onions) and garlic until soft, about 15 minutes, adding mushrooms after 1-2 minutes. Add tomatoes, greenbeans, broth, seasonings. Bring to brisk simmer over medium-high heat. Cover, reduce to simmer and cook until vegetables are tender, but not mushy. Remove cover, add lemon, correct seasonings, and serve warm.

I cooked the beans separately, but only until just the other side of crisp, then stopped the cooking by plunging them into an ice bath. Bagged the beans and the ragout mixture separately, including the pan liquids with the ragout. When ready to use, I spread the beans in a shallow microwaveable dish, spooned the rest of the dish down the middle of the beans and reheated.
Scrumptious!
Bon appetit