Recipe by Jinny Sauer Bastianelli
Ingredients:
- 1 package of Roma beans, rinsed trimmed and cut
- 1 shallot, sliced/chopped
- 3 cloves of garlic, minced
- 1 box of cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Directions:
- Rinse and trim the Roma Beans and cut them into bite-sized sections. Slice/chop the shallots and mince the garlic. Cut the cherry tomatoes in half.
- In a skillet over medium heat, add olive oil and shallots and garlic. Stir and cook about 3 minutes until soft and translucent. Salt and pepper to taste (about ½ teaspoon salt and 3-4 grinds of pepper).
- Add halved cherry tomatoes and stir, cook 1-15 minutes or longer until tender and tomatoes release juices to make a kind of sauce. Makes 2-4 servings.
Cook’s Notes: You can actually cook the beans for quite a bit longer and they will still retain their bite. They come out beautifully tender, sweet, and buttery. You can also do green beans this way, but don’t cook them over 10-12 minutes or they will become mushy.
I served my Roma Beans alongside an Italian Zucchini Crescent Pie that my family likes to make. It is a Pilsbury Bake-Off winner.
