in Italy

Green beans with tomatoes and chili

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Ingredients for 4 servings:

  • 800 g beans (runner beans or bush beans*), fresh
  • 250 g tomato(s), OR:
  • ½ can tomatoes, chopped
  • 2 garlic cloves
  • 12 basil leaves
  • 4 tbsp extra virgin olive oil, cold squeezed
  • 1 pepperoncini
  • n. B. Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Fagiolini ai pomodorini e peperoncino

Clean the beans and cut into approximately 4 cm long pieces. Deseed and finely chop the chili peppers. Finely chop the garlic cloves. Slice the basil leaves. Place the tomatoes in boiling water until the skin bursts. Then rinse in cold water, peel, and chop. Heat the olive oil in a pan and briefly sauté the chili peppers and garlic. Add the tomatoes and beans, season with salt, and cook for about 20 minutes. Add a little more water if necessary. Finally, stir in the basil strips. *In Italy, Corallo beans (a type of runner bean) are used for this recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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