Neapolitan Green Beans

Recipe photo courtesy of Quentin Bacon

A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.

Source: Martha Stewart Living, September 2005

Servings

Ingredients

1 pound green beans, trimmed
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper, flakes
1 teaspoon coarse salt
1 medium tomato, cored and torn into pieces
2 to 3 tablespoon extra-virgin olive oil
1 large sprig fresh basil

Directions

1. Rinse and drain green beans; place in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
2. Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

Cook's Notes

To make sure the beans you buy are fresh, snap them in half; they should snap easily under light pressure and form beads of moisture around the breaks.

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Reviews

How would you rate this recipe?

LER777

11 OCT, 2010

These green beans were simply delicious!!!! My store was out of fresh basil so I had to substitute dried basil I already had in my spice cabinet for it. But other than that followed the recipe exactly and they were wonderful!!! Thanks, I have a new way to cook green beans!!!
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optic747

18 MAR, 2009

I halved this recipe and it was quite delicious. Next time I make it I may go a little easier on the garlic as it competed too much with the tomato and basil flavors. This was very easy to make and was more elegant than plain green beans.
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