Italian Green Beans & Tomato
  • 2 lbs of green beans, ends trimmed
  • 1- 28 oz can San Marzano tomatoes, pureed
  • 2-3 cloves of garlic, finely chopped
  • 1 small shallot, finely chopped
  • olive oil
  • salt & pepper
  • grated pecorino romano
  1. Cook the green beans in a pot of boiling water until tender. Drain and set to the side.
  2. In a large saute pan, over medium low heat, add a few drizzles of olive oil, the garlic and shallot.
  3. Saute until softened. Stir in the tomatoes and a little salt and pepper.
  4. Simmer the sauce, covered, for 15 minutes.
  5. Add in the green beans, toss to coat and cook for another 5 minutes.
  6. Place onto a platter and sprinkle with some pecorino romano cheese.
Recipe by LeMoine Family Kitchen at