Twice cooked Beans (Tuscany)

Vegeterian

Ingredients

Snap beans - 2 pounds

Salt

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Ripe tomatoes, peeled and chopped - 1 pound

Fresh basil, chopped - 1-2 sprigs

Pepper

Wash and trim the beans, but  do not cut them. Cook them in a little boiling salted water until tender and drain well.

Meanwhile, heat the oil in a pan , saute the garlic until brown and discard it. Add the tomatoes and basil, season to taste with salt and pepper and cook for 10 minutes over a brisk heat. Add the beans, lower the heat and continue cooking over a low heat until the sauce thickens.

Serves 6