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italian green beans with tomatoes |
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Monday, 04 June 2007 |
italian green beans with tomatoes
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Have you noticed those flat green beans that have been showing up in the market this week? They’re usually labeled “Italian” or “romano” beans and if you’ve never cooked them, grab a couple of handfuls immediately. Put them in a pan with some garlic and tomato and cook them for a while to get the full flavor…they’re not meant to be eaten crispy like a regular green bean. I’m pairing mine with pork chops rubbed with lemon-rosemary salt then grilled (or broiled, for us city dwellers). What a fantastic, easy dinner!
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| serves 4 to 6 |
prep time: 5 minutes cook time: 20 minutes |
1 pound Italian (romano) beans
1 garlic clove
1/4 cup olive oil
Salt
2 medium ripe tomatoes, seeded and chopped,
or 1 cup drained diced canned tomatoes
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Snap stem end off each bean, then break bean into 2-inch lengths. Whack the garlic with the side of a chef’s knife and remove peel.
In a wide frying pan over medium-high heat, warm the garlic in the oil, shaking pan a few times to flavor the oil. When garlic starts to turn golden, add the beans and a big pinch of salt and cook for a minute or two, stirring, to coat beans with oil. Stir in the tomatoes. Let come to a boil, then reduce heat, cover, and simmer until beans are tender and sauce is thickened, about 20 minutes, stirring once or twice. Discard garlic and serve.
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TO MAKE THIS A COMPLETE MEAL: make some cooked rice or new potatoes to go along with the green beans and pork chops and you're good to go.
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