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.
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.
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.
1 pound green beans, trimmed
coarsely ground black pepper
Cover and cook, stirring occasionally, about 8 minutes.
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?
What's not to like?
It even has garlic.
Another recipe down. Thirteen more to go.