Green Bean Casserole

1/4 cup olive or vegetable oil
4 medium-size onions, sliced
1 1/4 pounds green beans, cut into 1 1/2- to 2-inch lengths
1 red or green pepper, cut into strips
1 1/2 teaspoons salt
1 teaspoon leaf oregano, crumbled
1/2 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
1 clove garlic, split
1/2 cup soft bread crumbs (1 slice)
1 tablespoon chopped parsley
3 small tomatoes, cut into wedges
rolled anchovies

1. Heat 3 tablespoons of the oil in a large skillet; saute onions until soft, 5 minutes. Add beans, red pepper, salt, oregano, thyme and pepper. Cook, covered, stirring often, until beans are crisply tender, about 10 minutes.Spoon into 2-quart heatproof casserole.

2. Heat remaining oil in same skillet; add garlic and saute until brown. Remove garlic and discard. Add bread crumbs and parsley to skillet; toss.

3. Arrange tomatoes over beans; sprinkle with bread-crumb mixture. Broil with top 6 inches from heat until crumbs are brown, 5 to 10 minutes. Top with rolled anchovies, if you wish. Serve hot or warm.

Makes 8 servings

[Magazine clipping.]