Stewed Romano Green Beans with Tomatoes and Olives

[Guest guest]

Stewed Romano Green Beans with Tomatoes and Olives

 

1 pound Romano (Italian) green beans, each 7 to 8 inches long

1 tablespoon extra-virgin olive oil

1 medium onion, halved and thinly sliced

2 cloves garlic, minced

1 cup fresh chopped tomato, preferably plum

12 oil-cured black olives, pitted and cut in halves or thirds

1 to 2 tablespoons chopped fresh basil

kosher salt and freshly ground black pepper to taste

 

Trim and halve beans crosswise. Set aside. Put oil in a large skillet or wok

over medium-high heat. Add onion and cook, stirring, just until soft, about 3

minutes. Add beans and garlic and cook a minute or two, stirring just a few

times. Add tomato and olives and cook, covered, until beans are barely tender,

about 20 minutes. Check a few times and add 1/4 cup or so of water if needed.

Add 1 tablespoon of basil, and salt and pepper to taste and cook a few minutes

more.

Taste and add remaining basil, if desired, and any additional salt and pepper.

Serves 4.

 

 

 

All new Mail

 

Get news delivered. Enjoy RSS feeds right on your Mail page.