Serves 4 as a side
-1½ lbs. freshly picked green beans
-Best quality extra virgin olive oil
-Fine sea salt
Wash the beans in cold water to remove any grit.
Snip the umbilical tips, leaving the pointed ends intact.
Fill an ample pot with enough cold water to generously cover the beans. Bring the water to a rolling boil. Add 2 tablespoons kosher salt. Cook the beans over high heat until there is no crunch left, but they are not overcooked, 5 to 6 minutes, depending on the variety and size of the beans. (Roman flat beans will take longer than smaller types.)
Drain at once, transfer to a serving bowl, and dress with the olive oil. Sprinkle lightly with fine sea salt at the table, if you like. Enjoy!
*Variations: You can squeeze fresh lemon over the beans at the table, but I like them plain and simple. Another variation is to coddle them briefly, once cooked, in extra virgin olive oil into which you have first dissolved a few drained anchovy filets preserved under oil.
By Julia della Croce on zesterdaily.com… Read the rest
-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)
In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.
Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.
Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.
Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.
Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!
From Rome, by Constance Snow, 2005
-1 T. sea salt for the blanching water
-1 1/4 lbs. Romano beans, trimmed & cut on the
diagonal in 2” pieces (6 cups)
-2 T. extra virgin olive oil
-3 shallots, thinly sliced (1 cup)
-1/4 c. water
-1 1/2 T. unsalted butter
-1 bu. fresh chives, cut in 1/2” pieces (1/4 cup)
-3/4 t. sea salt
-freshly ground black pepper, to taste
Fill a large bowl with cold water and several ice cubes, set aside.
Bring 6 quarts of water to a boil. Add 1 tablespoon of salt and the
beans. Blanch the beans for 4 minutes until tender but still a little
Scoop them out with a slotted spoon and transfer to the ice water
bath until cool. Drain on a clean kitchen towel. Pat dry and transfer
to a bowl. Set aside.
Heat a large heavy-bottomed skillet over medium-high heat. Add
the olive oil and shallots. Sauté for 2 minutes until the shallots have
softened and begin to turn pale golden. Add the beans and water.
Toss well and sauté for 1 minute until the beans are warmed through.
Add the butter, chives, salt and pepper and toss well until the butter
has completely melted. Remove from heat. Transfer to a platter or
large bowl and serve immediately. Enjoy!
Adapted from foodandstyle.com, 7/12