Stewed Runner Beans with Tomatoes
2 tablespoons olive oil
½ pound onions, cut into wedges
½ cup diced red peppers, sweet or mildly hot
4 garlic cloves, crushed
1 quart canned tomatoes, with their juice
3 fennel seeds
2 pinches ground saffron
½ cup chopped parsley
Ground black pepper
12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove
Salt
In a large skillet, sauté the onions. Add the peppers and garlic, and sauté until the garlic releases its fragrance. Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times. Break up the tomatoes with a spoon or spatula. When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick. Add salt to taste, and serve with bread or rice.
2 tablespoons olive oil
½ pound onions, cut into wedges
½ cup diced red peppers, sweet or mildly hot
4 garlic cloves, crushed
1 quart canned tomatoes, with their juice
3 fennel seeds
2 pinches ground saffron
½ cup chopped parsley
Ground black pepper
12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove
Salt
In a large skillet, sauté the onions. Add the peppers and garlic, and sauté until the garlic releases its fragrance. Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times. Break up the tomatoes with a spoon or spatula. When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick. Add salt to taste, and serve with bread or rice.