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September 01, 2005
Romano Bean Ragout
One of Jeff's favorites, this is good hot as a side dish or chilled the next day as a salad.
Romano Bean Ragout
1 lb Romano beans
1 small walla walla onion, diced
1 large clove of garlic minced
1 large vine ripened tomato, peeled, seeded and chopped
3 TBS fresh basil chopped
1/4 c. chicken stock
3 TBS butter (substitute with olive oil if you plan to eat this chilled)
Sea salt and freshly ground pepper to taste
Cut beans into 2" diagonal pieces. Bring a pot of salted water to boil. Blanch the beans for two minutes. Drain the beans and rinse with cold water. Set aside.
Melt 1 TBS butter in a large saute pan, add garlic & onions. Cook until the onions are translucent but not browned. Add the stock, basil, salt and pepper to taste. Bring to a boil. Add butter and stir it in to thicken the stock. Add the tomatoes and beans. Stir and heat the beans about two minutes until hot. Serve immediately.
Posted by Christine at September 1, 2005 04:54 PM
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