Italian Flat Green Beans With Tomatoes and Garlic |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Another reason to celebrate long hot humid days of summer. This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. From the Miami Herald. Ingredients:
1 lb green beans, cut on the diagonal into 3-inch pieces (italian flat, romano) |
2 tablespoons extra virgin olive oil |
3 medium garlic cloves, cut into very thin slices (a 1/4 cup) |
1 tomato, cut into 1/2-inch dice (8ounces) |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish) |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
2. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
3. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
4. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
5. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
|
|