Green And White Beans

This is a wonderful dish, whether served as a cold salad, or warmed over pasta. An hour's worth of work will make quite a bit and it actually improves after sitting for a day or so.


You Will Need:

4 cups cooked white beans
2-3 lbs. fresh green beans, trimmed
1 large tin of Roma tomatoes seeded and chopped, liquid reserved and enough water to make 3/4 cup liquid

2 cups thinly sliced onions
1/2 cup olive oil
salt and pepper to taste
3 cloves crushed garlic
the following tied in a cheesecloth:
3 whole cloves
1 bay leaf
3 sprigs parsley
1 teaspoon thyme

After cooking, add:
1 large bunch basil, chopped
a few fresh sage leaves
3-4 sprigs parsley, chopped


In a large pot of salted water, blanch the green beans for about ten minutes or until tender, but still crisp. Drain, and run under cold water to refresh and stop the cooking.

In a large pot, heat the olive oil and onions over medium heat and cook until soft but not browned-about ten minutes. Add the tomatoes, cheesecloth tied herbs, garlic, and liquid. Cover and cook 30 minutes over a slow simmer.

Add the green beans, cover again and cook another 8-10 minutes or until green beans are done. Add the white beans and toss gently. Add the chopped herbs and serve either hot over pasta or at room temperature as a salad.