Prep 20 mins
Cook 45 mins
Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Recipe Source- TOH -Andrea Ibzag, Gordon, Wisconsin
- 1 small onion, chopped
- 2 tablespoons olive oil
- 2 -3 garlic cloves, minced
- 1 (14 1/2 ounce) can stewed tomatoes, coarsely mashed
- 1⁄2 cup water
- 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
- 4 1⁄2 teaspoons minced fresh basil or 1 1⁄2 teaspoons dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon fresh coarse ground black pepper
- 2 lbs fresh green beans, cut into 1-inch pieces
- 2 tablespoons grated romano cheese or 2 tablespoons parmesan cheese
- In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
- Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
These were very good, I did cut the recipe in half, as it makes a huge amount. Made according to the recipe, but I did accidentally forget to add the cheese, but it was quite good without it. Only downside to the recipe is the long simmer time for the tomato and herbs, didn't really seem like it needed to simmer that long, I had to add more water to keep it from drying out. But a fine recipe.