Italian Summer Green Beans
Here’s one of those deeply delicious “all-day” dishes: harvest the beans when you first rise, cook them before the day begins to swelter and let the flavors meld all day. Then go ahead: eat them with your fingers.
Ingredients
2 pounds fresh-picked green beans
4 tbsp. olive oil
2 tbsp. garlic, minced
2 cups chopped fresh tomatoes, peeled and seeded is nice but not necessary
½ cup dry white wine
2 tbsp. fresh rosemary, minced, divided
½ tsp. dried red pepper flakes
Salt
Freshly ground pepper
¼ cup toasted pine nuts
Directions
Snip stem ends off beans, but leave the tips on. (They're good.)
Heat olive oil over medium-low flame. Add garlic adn cook slowly until soft. Add tomatoes and their juices. Bring to simmer. Add wine, 1 1/2 tablespoons of the rosemary, and red pepper flakes.
Cover and simmer on low for a few minutes.
Stir in beans to coat well. Cover and cook slowly, stirring often, until beans are very tender, about 40 minutes.
Season lightly with salt and pepper. Turn off heat, remove cover and let beans stand, stirring occasionally for one hour. (Or refrigerate them for longer.)
To serve: Bring beans back to a simmer. Heat through. Use tongs to transfer beans to an attractive platter. Once all the beans are on the platter, tip platter and carefully drain any liquid back into the pan.
Raise heat to high and simmer the tomato mixture hard until reduced to a thick sauce. Spoon it over the beans. Sprinkle on the pine nuts and remaining rosemary.
Serve warm or at room temperature.
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