String/Green Beans in Chunky Tomato Sauce

This is a recipe from Lidia's Italian American Kithchen. The traditional beans used in this recipe are the Italian string beans - the flat wide ones. Due to the acidity of the tomato sauce they will turn olive green in the cooking process. This recipe is posted by request. I haven't tried it yet.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 6  garlic cloves, peeled
• 1  lb green beans, ends trimmed
•  salt
•  crushed hot red pepper flakes
• 1 (28 ounce) can tomatoes, with their liquid (preferably Italian plum tomatoes like San Marzano)

Directions

1. Heat olive oil in large, heavy skillet over medium heat.
2. Smash the cloves of garlic and toss them into the pan.
3. Cook, shaking the pan, until lightly browned, about 2 minutes.
4. Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
5. Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
6. Cover the pan, cook until the beans are tender- about 10 minutes.
7. Taste and adjust seasoning to your liking, and serve hot.