Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car.
I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil.
Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes.
Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil
1 pound fresh romano beans, washed and trimmed
2 tablespoons olive oil
1 large shallot, sliced
1 large garlic clove, minced
2 large heirloom tomatoes, chopped
Fresh purple leaf basil
Sea salt and freshly ground black pepper
In a large high sided skillet with a lid, heat the olive oil and stir in the shallot slices. Cook and stir 3-4 minutes -until soft, add the garlic, stir for about 30 seconds. Stir in the romano beans, cook and stir for a few minutes, add the tomatoes. Stir everything together and bring to a low simmer, put on the lid. Braise the romanos until tender, the tomatoes will break down to make a tomato sauce. Add sea salt and freshly ground pepper to taste. Place the romano bean mixture into a shallow bowl that holds everything and sprinkle with fresh purple leaf basil, serve.
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