We went to the local farmer’s market, a favorite activity for the kids, because they love the fresh peaches and the grape tomatoes. I spied some broad bean pods and thought they were fava beans for a second, but on closer inspection, found them to be Italian flat beans.
If you haven’t tried them yet, you should. They have a delicate sweetness that I didn’t want to cover with too many spices or overpower with other flavors. This truly tastes best prepared quickly and simply, to allow the flavor and texture to shine through.
This dish reheats well, but I actually ate them cold the next day for lunch.
Italian Flat Beans with Fresh Tomatoes
4 cups Italian Flat Beans, cut into approx 1½ inch pieces
½ cup onion, chopped
4 cloves garlic, chopped
2 plum tomatoes (about 1 cup), chopped
½ – ¾ cup extra virgin olive oil
½ teaspoon allspice
salt and black pepper, to taste
Heat medium sized, heavy-bottomed pot over medium-high heat. Add oil, onions, garlic, and half a teaspoon of salt. Saute for a minute, then reduce heat to medium, cover, and let cook for about a minute.
Add beans. Saute over high heat. Add half a cup of water, stir, then cover for 5 minutes, to allow the beans to steam.
Uncover, add olive oil, chopped tomatoes (and any liquid that remains on the cutting board), and allspice. Give it a good couple of stirs, cover, and reduce heat to medium.
Allow to cook for 12 minutes, or until beans are tender, but not overcooked.
These can be served hot, or room temperature – with rice or pita bread. You could even serve this as a cold side dish. We had these hot – making sure to include the olive-oil-and-tomato-flavored liquid – with rice, and a bowl of plain yogurt.
Entered into the Recipe of the Week linky roundup. Go take a look!