Going to the farmer’s markets in spring is a beauty; they are full of fresh vegetables, colours and scents mix, enthralling you. Yesterday I found some beautiful flat beans, very fresh, of a beautiful shiny green. Prepared with tomato, they become a healthy and tasty side dish, perfect to combine with meat, cheese or fish, but also eaten alone with a nice slice of bread. If you have never had romano beans, I recommend you give them a try.
Preparation time: 30 minutes
Veg dish
Ingredients: 4 servings
- 500 gr romano beans
- 1 shallot
- 125 gr tomate sauce
- salt, pepper
- extra virgin olive oil (for a good oil tap here)
Method
Let’s start by cleaning the platters, wash them thoroughly and trim them. then cut them into pieces.
We clean the shallot and slice it finely.
In a non-stick pan, heat 3 tablespoons of oil with the shallot; when it begins to become transparent and tender, add the tomato puree, add salt and cook over low heat for a few minutes, then add the romano beans. Stir, lower the heat, cover with a lid and let it cook for about 30 minutes, until tender, stirring occasionally (if the sauce becomes too tight, add a little water: not too much, the sauce must remain well attached to the vegetables and don’t be too liquid).
