Green Beans in Tomato Sauce Fagioloni in Umido Volponi

A delicious and colorful northern Italian dish, this has properly balanced tastes and qualities that reduce all doshas. It is pleasandy sweet and salty. The green beans must be very well cooked for Vata to be able to eat.

Serves 4

i pound fresh green beans

1 pound ripe tomatoes or 114-ounce can of tomatoes, chopped

2 tablespoons olive oil or vegetable oil

1/2 teaspoon each crushed oregano, thyme, and basil Salt and pepper to taste 1/2 cup water, as needed

Wash, destring, and cut the beans into i-inch pieces. Blanch and peel the fresh tomatoes, then chop them into chunks, keeping as much of the juice as possible. Heat the oil in a 2-quart saucepan. Add the beans, the tomatoes, and the crushed herbs. Stir a few times, then add the salt and pepper to taste. Cover and simmer over low heat for about 45 minutes, until the beans are quite tender and the tomatoes saucy. If the sauce starts to stick, add a littie water during cooking. Serve hot with pasta or rice.

note: Heavy Kapha types and those reducing weight would eat this as a simple side dish without pasta or perhaps with a little rice.



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