Carmela Soprano's Green Beans in Tomato Sauce

Green beans are like eggplants.

You can't eat just one.

And there isn't just one way to cook them.

Last week I posted Ma's Green Bean Salad recipe.

But Carmela's Red, White and Green Salad was perfect for the holiday weekend.

Well, I thought it was.

In the Come to My Home chapter of Carmela's Entertaining with the Sopranos, 

there's a recipe for Green Beans in Tomato Sauce.

I should've posted this recipe last week so you could've compared them.

So, here's Carmela's green bean recipe.

A week late.

Big deal.

It's still good.

And there are lots more green beans to eat.

Oh, about the liquid left after cooking the beans...

In situations like this, I like to stir a teaspoon of corn starch into an ounce or so of water and then stir the corn starch water into the pot's liquid and cook it for a few minutes so I'll have a sauce that clings better.

Just an alternative.

It's your call what you prefer.

One week with corn starch, one week without.

Whoopee!!

Oh, keep an eye on the pot - garlic burns easily. 

                             

                               Green Beans in Tomato Sauce 

In a dutch oven, place

1/4 Cup olive oil

2 cloves garlic, finely chopped

Cook over medium heat about 2 minutes.

Chop coarsely and add

1 1/2 Cups canned Italian tomatoes, with the liquid

Bring to a simmer and cook 5 minutes.

Add

1 pound green beans, trimmed

salt

coarsely ground black pepper

Cover and cook, stirring occasionally, about 8 minutes.

Stir in

1/2 Cup fresh basil leaves

Remove the beans to a serving bowl

If there's too much liquid left, boil the sauce down until thickened.

Pour sauce over the beans and serve.

Would I make Green Beans in Tomato Sauce again?

Sure.

What's not to like?

It even has garlic.

Another recipe down.  Thirteen more to go.