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Fagioli, in Italian, refers to beans removed from a pod, such as white cannellini beans, while fagiolini have an edible pod, such as green beans.  However, the long, flat, completely edible Romano beans that are used in this recipe go by both names – fagioli a corallo and fagiolini a corallo, and no one seems to mind.  Corallo, which means coral, is unexplained, but it may reflect the fact that the beans turn reddish when left to dry on the plant.  FUGGITABOUTIT!  The important thing is that this dish is DE-LIC-IOSO!

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2 Tbsp. extra virgin olive oil

3 green (spring) onions, white parts only, thinly sliced

1 – 2 cloves of garlic – chopped

1/2 lb. fresh tomatoes, peeled, seeded and diced or 1 large can (14 oz. or more) plum Roma tomatoes, coarsely chopped, with juice

1 small dried red chili or pinch of red pepper flakes (optional)

1 lb. Romano beans or green beans, ends trimmed

1/2 to 1 tsp. brown sugar (optional, to cut acidity for those of us who get agita)

Salt & pepper to taste

1 Tbsp. finely chopped fresh flat-leaf Italian parsley or fresh basil – your preference!

Serves 6

Every Italian has a pot of something cooking on their stove at all times!  The aroma of fresh tomatoes, olive oil, and garlic fill the house!  Ahh…Italian food, is there anything better?  Don’t think that eating a gluten, meat, dairy and egg free diet puts an end to the palate’s enjoyment!  That is simply not true!  In the ME-gan lifestyle, aromas, flavors, and delicious meals abound!

Take this dish for instance – Fagioli A Corallo In Umido, I cooked it on my stove for about 2 hours, the house never smelled better!  You would have thought you walked into a restaurant in Sicily, Italy!  When it came time to eat…the flavor was incredible!  Wow!  It was more than mouthwatering succulence! Try it, you’ll see what I mean!

It is very simple to make too:

  • In a large saucepan, warm the olive oil over medium-low heat.
  • Add the green onions & garlic and cook, stirring until translucent, about 8 minutes.
  • Add the tomatoes and the chili, raise the heat to medium, and simmer, stirring occasionally until the tomatoes reduce slightly, about 10 minutes.
  • Stir in beans and sprinkle with salt & a little pepper, add in brown sugar.
  • Reduce the heat to low, cover with lid slightly cracked and cook until the beans are very tender - 30 minutes for some, or longer for others.  I prefer to slow cook for an hour or so.  Add water if the sauce looks dry.

Now the dish can be enjoyed!  Prepare ahead of time if possible, as it will taste even better the second day!  Just seal and refrigerate, and then reheat gently the next day.  Sprinkle with fresh Italian parsley or basil before serving – I’m a fresh basil girl myself!

Do you find yourself hesitating to coming over to the ME-gan side of life?  Put it off no longer…true enjoyment is waiting for you!

Italian love,

Mary

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