Braised Romano Beans

This was the vegetable served sunday night at our first Market Supper. (Sorry no pictures, as we were too busy to stop and take any - next time I need a volunteer diner to take some pictures) recipe adapted from Tori Ritchie's Braises and Stews

Braised Romano Beans serves 5-6

1 pound romano beans (these are the big flat green beans)

1 clove garlic, smashed

1/4 cup good olive oil

1/2 cup diced canned tomatoes (or fresh if you feel like peeling)

1/2 cup tomato puree

s&p

Snap the stem off the beans and parboil them in salted water for about 3-4 min. then drain. Warm the oil in a pan and put in the garlic and let it just lightly warm for awhile, don't brown it. Toss the beans with the tomatoes, oil and garlic and s&p. Roast in an open pan in the oven tossing them occasionally at 375 degrees for about 25-30 min. You want these beans to be pretty soft, not mush, but not totally al dente either. Add more salt to taste and serve with the sauce. I love it just served like they are over steamed rice.