Tuesday, October 6, 2009

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

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. 

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