| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 teaspoon salt
1pound fresh green string beans, trimmed and cut into 2-inch lengths
2 tablespoons olive oil
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
4 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1½ cups chopped, drained, canned tomatoes
1 tablespoon finely chopped parsley
2 teaspoons sugar
Freshly ground black pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 3- to 4-quart saucepan, bring the salt and 2 quarts of water to a boil over high heat. Drop in the beans, a handful at a time.
|
2. Bring to a boil again, reduce the heat to moderate and boil uncovered for 10 to 15 minutes until the beans are barely tender. Drain in a colander and set the beans aside.
|
3. Heat the olive oil in a heavy 10-to 12-inch skillet until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook over moderate heat for 5 minutes, or until the onions are soft and transparent but not brown.
|
4. Stir in the tomatoes, parsley, sugar and a few grindings of pepper, bring to a boil, and cook, uncovered, until most of the liquid evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
|
5. Stir in the beans and simmer for a minute or two until they are heated through. Taste for seasoning and serve at once from a heated bowl.
|
|
|
|
|
