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Stewed Romano Green Beans with Tomatoes and Olives These meaty green beans go well with roasted meats such as leg of lamb, roast pork, or roast chicken. Makes 4 servings. |
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Ingredients: 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 | |
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Instructions: 1. Trim and halve beans crosswise. 2. Set aside. 3. Put oil in a large skillet or wok over medium-high heat. 4. Add onion and cook, stirring, just until soft, about 3 minutes. 5. Add beans and garlic and cook a minute or two, stirring just a few times. 6. Add tomato and olives and cook, covered, until beans are barely tender, about 20 minutes. 7. Check a few times and add 1/4 cup or so of water if needed. 8. Add 1 tablespoon of basil, and salt and pepper to taste and cook a few minutes more. 9. Taste and add remaining basil, if desired, and any additional salt and pepper. |
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