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.
Deborah Mele 2011
- 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
- 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.
- In a frying pan, heat up the oil and then cook the onions until soft.
- Add the garlic, and cook another 2 minutes.
- Add the rest of the ingredients listed, and bring to a boil.
- Reduce the heat, and cook for about 15 minutes or until the tomatoes have thickened.
- Drain the beans, and then add them to the tomato mixture.
- Stir well to coat the beans, and cook just until the beans have reheated.
- Serve warm.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 154 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 135mg Carbohydrates: 14g Fiber: 5g Sugar: 7g Protein: 3g