Braised Fresh Romano Beans
Ingredients
- 3 cups (750 mL) to 4 cups (1 L) shelled fresh romano beans or cranberry beans (Buy 2 lb/1 kg unshelled fresh beans)
- 10 fresh sage leaves
- 3 tbsp (45 mL) lard (Substitute olive oil)
- 1-1/2 cups (375 mL) chopped red onion
- 1/2 cup (125 mL) (scant) diced prosciutto or other cured ham (Buy 2 oz/60 g prosciutto)
- 2 hot banana peppers or sweet banana peppers, seeded and chopped
- 1 clove garlic, minced
- 3 ripe tomatoes, peeled and chopped
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) red wine vinegar
- extra-virgin olive oil
Preparation
Boil beans with half of the sage until beans are just tender, 15 to 30 minutes (depending on freshness of beans). Reserving 1 cup/250 mL of the cooking liquid, drain beans; discard sage. Set aside.
In saucepan, heat lard over medium heat. Add onion and remaining sage; fry, stirring often, until onion is soft, about 8 minutes. Stir in prosciutto, peppers and garlic; fry for 2 minutes.
Add tomatoes, salt and vinegar; simmer for 2 minutes. Stir in beans and reserved cooking liquid; bring to boil. Reduce heat and simmer, covered, for 30 minutes.
Uncover and simmer, stirring often, until sauce is thickened to desired consistency, 10 minutes for medium-thick sauce or 15 minutes for thick sauce. Serve with olive oil to taste.
Makes 6 to 8 servings.
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