I prefer flat Romano beans for this typical Mediterranean dish, which I make frequently in midsummer, when I’m inundated with beans from my garden in British Columbia. If tomatoes are ready at the same time, I’ll use them (peeled and seeded) for the sauce, along with fresh herbs. But this quick version with canned tomatoes and dried herbs is almost as good. As usual with vegetable recipes in this book, it is important not to overcook the beans. The difference between crunchy-tender perfection and all-the-way-through softness is only a minute or two. Please try a bean a short time before you think they might be done.
Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MD
- 3 Tablespoons extra-virgin olive oil
- 1 onion, sliced
- 1 Teaspoon crushed red pepper flakes (optional)
- 15 Ounces canned peeled and crushed Italian tomatoes, with juice
- 2 garlic cloves, pressed and allowed to sit for ten minutes
- 1 Teaspoon evaporated cane sugar
- 1 Teaspoon dried oregano
- 1 Tablespoon dried basil
- Pinch of ground allspice
- 1/2 Teaspoon sea salt, or more to taste
- 1 Pound Romano beans or other green beans, trimmed and cut into two-inch pieces
Heat the oil in a skillet over medium heat, add the onion, and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the red pepper flakes and tomatoes. Add the remaining ingredients except for the beans, bring to a boil, then reduce the heat and allow to simmer until the sauce is thickened, about 10 minutes. Taste and adjust with salt or red pepper flakes, if necessary.
Add the beans to the skillet and mix well. Cover and allow the beans to cook until they are just tender, about 5 to 7 minutes. If the mixture is too dry, add a little water to prevent it from sticking to the pan—not too much, because the sauce should be thick. When the beans are just tender, uncover and cook 1 minute more.
Serve hot, at room temperature, or chilled.