What to do when you have a surge of overdeveloped or tough green beans come fall? Put them in a pot. I was skeptical, but had nothing to lose. In a similar way to my sauerkraut experiment, quite a transformation occurred. I can't say what this dish would be like with tender little beans at the peak of their season, but it would probably be just swell. I will definitely make this again this time next year.
makes 6 servings:
2 lbs green beans, cut into 1-2in pieces
3 c canned tomatoes and juice
4 garlic cloves, sliced
1 bay leaf
1 t cayenne
salt
toasted pine nuts
Just start the garlic in a pot with a little oil. Then add the beans, tomato, bay, and cayenne, and salt to taste. Simmer for an hour or until you get the desired tenderness. Sprinkle with toasted pine nuts and top with a fried egg if you wish.
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