A gentle twist on a Mediterranean classic dish featuring summer farmers market Romano (or Runner) beans, tomatoes and white beans. —Family and Forks
romano (also known as Runner) beans
fresh garlic, minced
granulated cane sugar
sea salt (or to taste)
(about 1 cup) divided, chopped
canned white or cannelloni beans, rinsed
Sea salt and pepper, to taste
In This Recipe
Bring a medium pot of water to boil. Once boiling, add 1 teaspoon salt and the green beans. Cook for about 5 minutes until crisp tender, drain.
Meanwhile, prepare the tomatoes. Bring a kettle of water to boil. With a sharp knife, slice an "x" in the bottom of each tomato
Place tomatoes in a heat proof bowl, pour over hot water. Let sit for about 3-5 minutes until you see the peel start to pull away. Drain tomatoes and rinse with cold water so they can be handled.
Pull away the peel, remove the core and scrape out the seeds. Chop tomatoes roughly.
In a large frypan, heat the oil over medium heat, add the garlic and sauté for 30 seconds.
Add the tomatoes, sugar and 1 teaspoon salt. Stir to combine.
Lower heat to medium low.
Add drained Romano beans and half of the basil. Stir to combine.
Cover fry pan and simmer gently over medium low to low heat for about 40 minutes. Check occasionally to make sure they are gently simmering and stir to break up tomatoes. Also check seasoning and more sugar or salt, if needed. The taste of tomatoes widely varies.
After about 15 minutes, add the drained white beans. Stir to combine.
After 30 minutes, check and if the green beans are completely soft and slightly thickened, then they are ready. If the beans retain any crispness, keep simmering. Once softened, taste and adjust seasonings with salt and pepper. Sprinkle with remaining basil.
You can serve immediately but I recommend giving an additional drizzle of olive oil and storing the entire dish for later in the week. Serve at room temperature.