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.
Here, fresh Italian flat beans (a long, flat version of traditional string beans) are cooked quickly and added to fresh tomatoes, garlic and basil. It's so summer.
From In Season columnist Stephanie Witt Sedgwick.
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Ingredients
measuring cupServings: 4
Directions
Step 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.
Step 2
While the beans are cooking, heat the oil in a medium saute pan or skillet over medium-low heat. 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. 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. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
Step 3
Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
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Nutritional Facts
Per serving
Calories
100
Fat
7 g
Saturated Fat
1 g
Carbohydrates
9 g
Sodium
78 mg
Protein
2 g
Fiber
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Published August 12, 2008
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