BRAISED GREEN BEANS & TOMATOES

1 lb. green beans, trimmed
2 teaspoons olive oil
4 cloves garlic, thinly sliced
1 tablespoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
8 ripe tomatoes, peeled, seeded and chopped
Salt & freshly ground black pepper to taste

In a large saucepan of boiling salted water, cook green beans until just tender, 3 to 4 minutes. Drain and refresh with cold water.

In a large nonreactive saucepan or Dutch oven, heat oil over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and crushed red pepper; cook, stirring, for 30 seconds more. Add tomatoes and green beans. Cover and cook, stirring often, until tomatoes form a sauce and beans are soft, about 30 minutes. Season with salt and pepper. Serve hot or at room temperature.