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Tuscan Green Beans Recipe

Tuscan green beans [Photo credits: Oli Bac]
Tuscan green beans [Photo credits: Oli Bac]
A dish that is extremely simple and usually made in July when both green beans and tomatoes are in season. I often spend time chatting with Piero, the farmer that owns the plot of land across our house. From these conversations that usually revolve around: vegetables-pesticides-non tuscan seeds- fake tuscan products - his mother's recipe often come up. Now, apparently in Piero's family vegetables were very often cooked in tomato sauce like the in the real tuscan tradition. So I'll ask Piero "how do you make  your onions, your potatoes, your squash, your zucchini" and he'll start by listing the vegetable and then he'll simply add the tomato sauce (that his mom would make and store in jars) to the list of ingredients (2, 3 at most). This kind of cooking method is called in umido - i'm not sure of how bad this might sound but it means "in humid". Why? Simply because the vegetables are cooked in a stew like manner - using no water - and with a lid over the pot at very low heat. Ingredients - Serve 6
  • olive oil
  • half a medium sized red onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1.2 kg (2 lb 10 oz) fresh ripe tomatoes, skinned and chopped
  • 600 g (1 lb 5 oz) green beans, washed
  • about 10 basil leaves, roughly torn
Preparation Heat the olive oil in a large pan. Add the onion and saute. Add the garlic and the tomatoes, simmer for a few minute. Add the beans, basil and do not add water the beans and tomatoes will release their liquid. Season with salt and pepper. Lower the heat to a minimum, cover and simmer for an hour, or untill the beans are very tender. Stir from time to time. Serve hot or even at room temperature. Thanks to OliBac | haricots verts/green beans