Monday, May 10, 2010

Beans in Sauce

Stove top meal number one. The recipe from La Cucina comes from the Campania region. It is said to be a typical dish of Salerno. I was able to use fresh fava beans which tasted wonderful. I also added some chicken sausage, just so it would not be meatless Monday.

1 lb. fresh shelled beans
1/2 lb green beans, tips cut off
5 tbsp. olive oil
2 gloves garlic, crushed
1 1/2 cups tomato puree
5 basil leaves
1 small bunch flat-leaf parsley, chopped
several celery stalks, chopped
1 dried chili pepper
slices of peasant-style bread, toasted

Boil the beans in a large pot of water to cover by a couple of inches until tender, about 15 minutes. Add the green beans after 10 minutes.
Meanwhile heat the olive oil and add the garlic, tomato puree, basil, parsley, celery and chili pepper. Cook until just blended.
Transfer the beans to bowl, pour the sauce over and toss to mix. Let stand 30 minutes so the flavors can blend. Serve on toasted slices of peasant-style bread.

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