Meatless Monday: Long String Beans in Fresh Tomato Sauce

Long String Beans in Fresh Tomato Sauce Recipe

What I love most about summer is the abundance of fresh fruits and vegetables.  This is one of my favorite recipes and always reminds me of my childhood.  My Dad grew long string beans or, as we say in Italian, fagiolini lunghi.  My Mom made them with pasta and/or tomatoes depending on the ripeness of the tomatoes in the garden.  I love the freshness of this recipe and the versatility.  Instead of adding pasta to this dish, I use the string beans like spaghetti.

Long string beans or yard beans, as they are also called, are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Ingredients

1 pound of Long String beans, cleaned and rinsed

12 Roma (plum) tomatoes or Campari Tomatoes, rinsed

2 cloves of garlic, finely chopped

Extra Virgin Olive Oil (approx. 2 tablespoons

1 handful of basil leaves, torn

Sea Salt and Pepper to taste

Crushed red pepper (optional)

Grated Pecorino Romano (optional)

Clean the string beans by snipping off the ends and stripping any strings.  Rinse and set aside.  In a sauce pan, place olive oil and garlic in pan over medium heat.  Sautee for a minute or two.  Add tomatoes and simmer until tomatoes are soft.  Mash with edge of spoon.  Sauce should be chunky.  Add string beans, basil, sea salt and pepper.  Lower flame and cover until string beans are tender.  Twirl onto plate.  Sprinkle crushed red pepper and grated cheese.  Serve and enjoy.