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Fagiolini alla Contadina
Green Beans, in the Style of the Farmer's Wife
Green Beans, in the Style of the Farmer's Wife
Serves 4
extra-virgin olive oil
1
small red onion, cut into 1/8"-thick slices
1
pound fresh green beans or broad beans, trimmed
5
large ripe plum or San Marzano tomatoes,
peeled and seeded, coarsely choppedstock or water
fresh parsley, chopped
salt to taste
1. In a large, deep saute pan (with cover), pour in enough oil to just cover the bottom. Distribute the red onion slices in a layer.
Briefly rinse the green beans and drain well but do not dry completely, then mound on top of the onions. Sprinkle the chopped tomatoes over the beans
then pour in enough stock or water to barely coat the bottom of the pan, then sprinkle the parsley on top, and salt to taste.
2. Over low-medium heat, cover the pan and begin cooking the vegetables without stirring for a few minutes. After 5 minutes or so, the vegetable juices begin to accumulate on the bottom making a light, delicate sauce. Stir 1-2 times to prevent burning. Continue to cook for about 10-15 minutes or until the beans are done to your liking.
Serve warm or room temperature.
2. Over low-medium heat, cover the pan and begin cooking the vegetables without stirring for a few minutes. After 5 minutes or so, the vegetable juices begin to accumulate on the bottom making a light, delicate sauce. Stir 1-2 times to prevent burning. Continue to cook for about 10-15 minutes or until the beans are done to your liking.
Serve warm or room temperature.
