Chop 1 onion and mince 3 cloves of garlic.
Dice tomatoes to make 1 1/2 C.
Pull the leaves off basil stems to make 1 C.
Rinse and trim 1/2 lb. green beans, then cut in 2-3 pieces each.
Heat 3 T. olive oil in a large skillet. Add a dash of hot pepper flakes and the onions. Saute on medium heat until the onions soften and begin to brown. Add the garlic, stir for 1 minute, then add the green beans and raise the heat. Sprinkle with 1/4 t. salt.
Saute for 5 minutes or until the beans are tender. Add the tomatoes and keep cooking on high until they release their juices, then lower the heat and add the basil.
Simmer the beans for another 5 minutes, adding 2 t. champagne or rice vinegar.
Turn off the heat and stir in 1 t. capers.