Aretine-Style Black-Eyed Green Beans
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- black-eyed beans in the pod (young)
- garlic
- raw tomato pulp/sauce
- cold water
- olive oil
- salt and pepper
Instructions
- Trim the beans and cut them in three.
- Combine in a pan with whole garlic, raw tomato sauce and enough cold water to cover; season with oil, salt and pepper.
- Boil gently until cooked, keeping some reduced juice. Serve as an interlude or side to boiled meat.