A vegetarian friend introduced me to this dish long ago and I loved it at first bite. I generally like my vegetables slightly crisp and mostly unadorned so I usually prepare them with light seasonings, cooked in a little olive oil or butter. This dish is one of the few exceptions to that rule. Green beans tend to be a little bland on their own so the richly flavored marinara sauce is a nice complement. I like these green beans served alongside a piece of baked cod or flounder or just enjoyed with some crusty bread to dip into the sauce.
1 pound green beans
2 tablespoons olive oil
1 tablespoon garlic paste
1/2 teaspoon crushed red pepper flakes
3 cups crushed tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
large (5-quart) pot
measuring cups and spoons
1. Snip off tips of green beans, then rinse well under cold water.
2. Steam green beans until bright green—about 10 minutes.
3. Meanwhile, combine oil, garlic, and pepper in pot over medium heat. Cook for 30 seconds, stirring well.
4. Add tomatoes, basil, and oregano to pot. Season with salt, then stir well. Reduce heat to low and simmer 10 minutes.
5. Stir in steamed green beans and add more salt to taste. Raise heat to medium and cook 10 minutes or until green beans reach desired tenderness.
NOTES & TIPS
• No steamer? No worries. Using a pot that’s wide enough to hold a metal colander without it touching the bottom, add about two inches of water to the pot, then place the colander on top. Make sure the water level is below the bottom of the colander. Place the green beans inside, cover and place on high heat. When the water begins to boil, turn heat down to medium and cook for 10 minutes.