I love these Italian beans. I’m always excited when I see them at my local farm stand. They need to cook for a while so here’s a great side dish using the bounty of the season. This freezes, so make a big batch and use it later over polenta or with pasta. Great with a poached egg on top. Also a great layer in a vegetable lasagna with a bechamel.
.5 cup olive oil
1.25 lbs of Spanish onion, sliced and quartered
2 lbs of tomatoes, chopped
.5 lbs of mushrooms, sliced or quartered
1 lb of red and yellow peppers. Quarter each, remove seeds, and slice.
1.5 lbs or Italian beans. Slice each into 3 or 4 pieces.
1 head of garlic, peeled and sliced
1 bunch of Italian parsley, large chop
Oregano from the garden. 4 or 5 stems. Wash and throw it all in. Pull the stems out later after the leaves have melted into the stew.
.5 cup of red wine
2 tsp Kosher salt
2 tsp ground pepper
Wash and prepare all vegetables and herbs as stated above. In a large deep frying pan or pot with a wide surface heat the olive oil. Add the onions and cook slowly until translucent. Add the rest of the vegetables and the wine and cook until tender. Add the salt and pepper at the end.
I served it with grilled swordfish and fresh corn. A great summer dinner.