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Categories:Viewed: 84 - Published at: 6 years ago
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, thinly sliced
- 1 rosemary sprig
- Pinch of crushed red pepper
- 1 pound Romano beans, trimmed and cut into 1 1/2-inch pieces
- 2 cups water
- Salt and freshly ground pepper
Method
- In a large, deep skillet, heat the olive oil.
- Add the garlic, rosemary and crushed red pepper and cook over moderately high heat, stirring, until the garlic is golden, about 30 seconds.
- Add the beans and water, cover and cook over moderate heat, stirring occasionally, until the beans are very tender, about 10 minutes.
- With a slotted spoon, transfer the beans to a bowl.
- Discard the rosemary sprig and boil the water over high heat until reduced to 1/2 cup, about 10 minutes.
- Add the beans back to the skillet and cook over moderate heat, stirring, until heated through, about 2 minutes.
- Season with salt and pepper and serve.
