Venetian Green Beans with Tomatoes Recipe
Ingredients
| Green beans | 1 pound | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 3 large tomatoes, peeled, seeded, and chopped, or 2 cups canned plum tomatoes, drained and chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed | ||
| Dried oregano | 1 Tablespoon, crushed | |
| Snipped parsley | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | To Taste | |
Directions
GETTING READY
1. Wash the beans thoroughly.
MAKING
2. Take a 2-quart saucepan and add water in small amount, cover and cook beans for 7 to 9 minutes or till it turns barely tender.
3. Drain excessive water.
4. Take a 10-inch skillet, add olive oil and heat it.
5. Stir in drained beans and toss thoroughly to coat.
6. Mix garlic, oregano, tomatoes, parsley and basil and boil rapidly for about a minute for evaporating the juice.
7. Slow down the heat to low and cook for about 5 to 10 minutes till beans become tender.
SERVING
8. Add salt and pepper and cheese and serve chilled or warm.
1. Wash the beans thoroughly.
MAKING
2. Take a 2-quart saucepan and add water in small amount, cover and cook beans for 7 to 9 minutes or till it turns barely tender.
3. Drain excessive water.
4. Take a 10-inch skillet, add olive oil and heat it.
5. Stir in drained beans and toss thoroughly to coat.
6. Mix garlic, oregano, tomatoes, parsley and basil and boil rapidly for about a minute for evaporating the juice.
7. Slow down the heat to low and cook for about 5 to 10 minutes till beans become tender.
SERVING
8. Add salt and pepper and cheese and serve chilled or warm.
Chef
