Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Romano Beans with Tomatoes (Fagioli a Corallo in Umido)

Share

Lobo
Moderator
Moderator

Posts : 18121
Thanked : 883
Join date : 2013-01-12

Romano Beans with Tomatoes (Fagioli a Corallo in Umido)

Post by Lobo on Sun 17 Jan 2016, 9:06 pm


Romano Beans with Tomatoes (Fagioli a Corallo in Umido)

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6
In Italian, fagioli usually refers to beans removed from a pod, such as white cannellini beans, while fagiolini have an edible pod, such as green beans. Yet it seems to bother no one that the long, flat, completely edible romano beans used in this recipe go by both names, fagioli a corallo and fagiolini a corallo, with a slight preference for the former in the markets of Rome. Nor does anyone explain the corallo, which means “coral,” though it may reflect the fact that the beans turn reddish when left to dry on the plant.



  • Printer Friendly Version






  • 117

Ingredients:


  • 1 to 2 Tbs. extra-virgin olive oil
  • 3 green onions, white portion only, thinly sliced 
  • 1/2 lb. very ripe fresh tomatoes, peeled, seeded and 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 and freshly ground pepper, to taste 
  • 1 Tbs. finely chopped fresh flat-leaf parsley (optional) 

Directions:

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 Tbs. 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. Serves 6.

Adapted from Williams-Sonoma Foods of the World Series, Rome, by Constance Snow (Oxmoor House, 2005).

    Current date/time is Sat 10 Dec 2016, 8:11 pm