Italian Recipe Collection - Faggiolini in Umido
3 pounds green beans, the flat kind, topped and tailed
and in 3 inch pieces (more or less)
Cook in boiling salted water until tender crisp, slightly under
done in fact.
Meanwhile, peel, seed and chop enough ripe tomatoes to make 6 -
8 cups
1 green pepper, diced
1 vidalia onion, diced
1 hot yellow banana pepper, diced
3 cloves garlic, minced
1/2 cup fresh basil, minced
1/2 cup fresh parsley, minced
Preparation
Saute onion and peppers in 2 tbsp olive oil until limp, add garlic
and continue cooking until onion is translucent. Add tomato and
salt and pepper to taste, simmer 15 minutes to allow to reduce slightly.
Add fresh herbs and beans and continue cooking 15
more minutes. Adjust seasoning.
These are great as a side dish, served hot or at room
temperature. In early fall, we have these with crusty bread and
a salad, as a main course.
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