Fagliolini in Umido (Stringbeans with Tomatoes and Basil) recipe
Serves 4 to 6


Remove the ends of the stringbeans as well as the coarse thread, then soak the beans in a large bowl of cold water for 1 hour. Chop the carrot and onion coarsely. Heat the olive oil in a casserole, preferably terra-cotta. Saute very gently until golden brown (about 10 minutes), then remove the garlic. Add the stringbeans to the casserole. Place the tomatoes and basil leaves on top, then season with salt and pepper, cover, and simmer for 1 hour. Stir the stringbeans well and taste for salt and pepper. cook for 1 or 2 minutes more, without the lid, and then transfer the stringbeans to a serving dish. Serve very hot.

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