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Braised Romano Beans

Gregg Prawdzik

Serves two as a side dish or salad

½ lb romano beans
1 lb heirloom tomatoes chopped
3 clove garlic sliced
6 leaves fresh basil
¼ cup extra virgin olive oil
coarse sea salt

In a medium sauce pan add tomatoes and set on medium to high heat. Cut Romano beans in 1-inch pieces and place on top off the tomatoes. Cover pan with lid and allow the beans to cook with the tomatoes until al dente .
Meanwhile, add olive oil and garlic to a sauté pan set to medium heat. Cook garlic until fragrant but do not brown. Once the beans are ready, add to sauté pan and toss to coat the beans. Plate immediately and garnish with torn basil leaves and sea salt. Drizzle with more olive oil if desired.