Summary

Ingredients

• 800 g beans, (runner beans or French beans *), fresh
• 250 g tomato (s), OR:
• 0.5 can ½ tomato (s), chopped
• 2 cloves garlic)
• 12 basil leaves
• 4 tablespoons extra virgin olive oil, cold-pressed
• 1 hot pepper
• salt

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Instructions

1. Clean the beans and cut into pieces approx. 4 cm long. Core the peperoncini and cut into small pieces. Also cut the garlic cloves into small pieces. Cut the basil leaves into strips. Put the tomatoes in boiling water until the skin cracks open. Then rinse in cold water, peel and cut into small pieces.
2. Heat the olive oil in a saucepan and briefly sauté the peppers and garlic. Add tomatoes and beans, season with salt and cook for about 20 minutes. Possibly add a little more water. Finally mix in the basil strips.
3. * In Italy, corallo beans (a type of fire bean) are used for this recipe.