Green Beans In A Spicy Tomato Sauce

beanstomatoes

Fagiole Picante ~ I love to eat green beans in the summer when they are fresh picked from the garden, and cooked until tender crisp.

As a change of pace, I sometimes add a spicy tomato mixture such as this one to green beans that have been barely cooked, which creates a whole new dish. These beans would be great with roasted, grilled, or baked meats. In the photo, I used a can of pomodorini, or tiny sweet cherry tomatoes, but a can of crushed tomatoes would work just as well.

Buon Appetito!
Deborah Mele 2011

Green Beans In Spicy Tomato Sauce

A spicy tomato sauce turns basic green beans into an extraordinary side dish.

Ingredients:

  • 1 Pound Green Beans, Trimmed
  • 1/4 Cup Finely Diced Onion
  • 1 Garlic Clove, Minced
  • 3 Tablespoons Olive Oil
  • 1 (8 Ounce) Can Crushed Tomatoes (Or Pomodorini Tomatoes)
  • 1 Red Chile Pepper (Optional), Finely Chopped
  • Salt & Pepper
  • 1/4 Cup Fresh, Chopped Parsley

Directions:

  1. Cook the beans until tender crisp in boiling, salted water, then drain, and immediately plunge the beans into a bowl of ice water to stop the cooking process.
  2. In a frying pan, heat up the oil and then cook the onions until soft.
  3. Add the garlic, and cook another 2 minutes.
  4. Add the rest of the ingredients listed, and bring to a boil.
  5. Reduce the heat, and cook for about 15 minutes or until the tomatoes have thickened.
  6. Drain the beans, and then add them to the tomato mixture.
  7. Stir well to coat the beans, and cook just until the beans have reheated.
  8. Serve warm.