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Green Beans In Tomato Sauce
(Judias Verdes Con Salsa De Tomate)
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| What You Need: |
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1 teaspoon salt
1pound fresh green string beans, trimmed and cut into 2-inch lengths
2 tablespoons olive oil
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
4 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1½ cups chopped, drained, canned tomatoes
1 tablespoon finely chopped parsley
2 teaspoons sugar
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan, bring the salt and 2 quarts of water to a boil over high heat. Drop in the beans, a handful at a time.
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2. Bring to a boil again, reduce the heat to moderate and boil uncovered for 10 to 15 minutes until the beans are barely tender. Drain in a colander and set the beans aside.
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3. Heat the olive oil in a heavy 10-to 12-inch skillet until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook over moderate heat for 5 minutes, or until the onions are soft and transparent but not brown.
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4. Stir in the tomatoes, parsley, sugar and a few grindings of pepper, bring to a boil, and cook, uncovered, until most of the liquid evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
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5. Stir in the beans and simmer for a minute or two until they are heated through. Taste for seasoning and serve at once from a heated bowl.
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