Saturday, July 9, 2011

Carmela Soprano's Green Beans in Tomato Sauce

Green beans are like eggplants.
You can't eat just one.
And there isn't just one way to cook them.

Last week I posted Ma's Green Bean Salad recipe.
But Carmela's Red, White and Green Salad was perfect for the holiday weekend.
Well, I thought it was.

In the Come to My Home chapter of Carmela's Entertaining with the Sopranos
there's a recipe for Green Beans in Tomato Sauce.

I should've posted this recipe last week so you could've compared them.

So, here's Carmela's green bean recipe.
A week late.
Big deal.
It's still good.
And there are lots more green beans to eat.


Oh, about the liquid left after cooking the beans...
In situations like this, I like to stir a teaspoon of corn starch into an ounce or so of water and then stir the corn starch water into the pot's liquid and cook it for a few minutes so I'll have a sauce that clings better.

Just an alternative.
It's your call what you prefer.
One week with corn starch, one week without.
Whoopee!!

Oh, keep an eye on the pot - garlic burns easily. 

                             
                               Green Beans in Tomato Sauce 

In a dutch oven, place
1/4 Cup olive oil
2 cloves garlic, finely chopped
Cook over medium heat about 2 minutes.

Chop coarsely and add
1 1/2 Cups canned Italian tomatoes, with the liquid
Bring to a simmer and cook 5 minutes.

Add
1 pound green beans, trimmed
salt
coarsely ground black pepper
Cover and cook, stirring occasionally, about 8 minutes.

Stir in
1/2 Cup fresh basil leaves
Remove the beans to a serving bowl

If there's too much liquid left, boil the sauce down until thickened.
Pour sauce over the beans and serve.


Would I make Green Beans in Tomato Sauce again?
Sure.
What's not to like?
It even has garlic.


Another recipe down.  Thirteen more to go.

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