Green Beans and Tomatoes, under the Tuscan sun.
I bet you thought I would post a recipe from France this week. Not quite. My sister-in-law made haricots vert for us, exactly like they'd had in Tuscany last year. She convinced their host, who'd cooked a grand meal their first night, to teach her how to make the green bean dish they enjoyed.
Even my brother-in-law, a confirmed meat eater, has raved about these beans, so I knew I was in for a treat.
Don't let the long cooking time deter you. I know, we're now conditioned to blanch green beans to preserve the nutrients and all that, but in this dish, the long simmer merges the flavors of the Tuscan trio of tomatoes, garlic, and olive oil.
One thing did make it French, though. We scraped the garlic on a garlic scraper from Provence. It's a really clever device, makes mincemeat out of garlic in no time.
And the wine. A rosé, also from Provence. It's been years since I drank a rosé, (in fact I think the last one I drank was called Tickle Pink) but it's become respectable again, even for wine snobs, which don't exist in France. Wine is like water there, which is as it should be.
Green Beans with Tomatoes
2 lbs tomatoes, about 15, halved
4 or 5 cloves garlic, minced or grated
Olive oil, about 3/4 cup
2 lbs green beans
salt and pepper
In a large skillet or dutch oven, cook tomatoes and garlic in olive oil around 15 minutes, until the skins slip off easily. (Take two forks and pry them off; discard.)
Meanwhile, trim the green beans, and add them to the pot with the tomatoes after they've been skinned. Simmer slowly for 2 hours, add salt and pepper to taste.
Open a bottle of wine, break apart a loaf of crusty warm bread, and pretend you're in Tuscany.
CORRECTION: I updated this as per further revelations as to the amount of olive oil. This was homemade Tuscan olive oil. Your mileage may vary.