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Green Roman beans in garlic & fresh tomatoes
Green Roman beans are large flat beans and typical in Rome in summertime.
500gr broad beans topped and tailed and cut in half
3 medium ripe tomatoes
2 cloves garlic, 1 tbspn olive oil,small glass water, s & p
In a low pan add the water, sliced garlic cloves, olive oil and beans. Cover with a lid and steam for 10′. Add the tomatoes cut in fours with the skin and s & p. Steam for another 10′. By this time you will be able to remove the skin of the tomatoes.Check that the juice is not dry and if so, add a little more water. Stir and cover and steam for a further 10 to 15′ until the beans are cooked.
This is nice eaten cold with some unsalted toasted bread as bruschetta with olive oil.
Posted by Ren on luglio 6th, 2010 under RecipesOne Response to “Green Roman beans in garlic & fresh tomatoes”
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luglio 20th, 2010 at 12:13
Oh, that looks gorgeously hearty…