Italian Flat Green Beans With Tomatoes and Garlic

The Washington Post, August 13, 2008

• • Course: Side Dish
• • Features: Fast, Healthy

Summary:

This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans.

Here, fresh Italian flat beans (a long, flat version of traditional string beans) are cooked quickly and added to fresh tomatoes, garlic and basil. It's so summer.

4 servings

Ingredients:

• • 1 pound Italian green beans or string beans, ends trimmed; cut on the diagonal into 2- to 3-inch pieces
• • 2 tablespoons extra-virgin olive oil
• • 3 medium cloves garlic, cut into very thin slices (a scant 1/4 cup)
• • 1 medium tomato, preferably peeled, cored and seeded, then cut into 1/2-inch dice (8 ounces)
• • Salt
• • Freshly ground black pepper
• • 6 to 8 large basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips; optional garnish)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.

While the beans are cooking, heat the oil in a medium saute pan or skillet over medium-low heat. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

100 calories, 7g fat, 1g saturated fat, n/a cholesterol, 78mg sodium, 9g carbohydrates, 4g dietary fiber, n/a sugar, 2g protein.