Autumn Green Beans

Fagiolini nel Autunno

Makes: 4 servings

  • salt for boiling
  • 1/2 lb. string beans, tips and ends removed
  • Bellucci extra virgin olive oil (EVOO)
  • 1 red onion, peeled, halved, thinly sliced lengthwise
  • 1/3 yellow bell pepper,cored, seeded and sliced
  • 1/3 red bell pepper,cored, seeded and sliced
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon minced fresh thyme leaves,
  • 1 teaspoon minced fresh oregano leaves,
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 cherry tomatoes, quartered

1. Fill a 2 quart pot of salted water to a boil.

2. Add the string beans and blanch until the beans are almost cooked, approximately 4 minutes.

3. Drain the beans into a colander, then transfer into a bowl of ice water to stop the cooking .

4. Heat a 10 inch sauté pan over medium heat. Add enough Bellucci EVOO to coat the bottom of the pan. Add the onion, peppers, garlic, thyme, oregano, salt and pepper. Sauté 2 to 3 minutes, stirring occasionally until the vegetables are tender.

5. Add tomatoes and cook just until they begin to wilt and give off their juices.

6. Remove green beans from ice-bath and add to the sauté pan. Continue cooking to rewarm the beans.

7. Remove the garlic clove and discard.

8. Drizzle with Bellucci EVOO and serve immediately.

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