Beans Pizzaiola

Beans Pizzaiola



2 and 1/4 lb (1 kg) fresh beans, shelled

4 tablespoons tomato passata

2 celery stalks
3 fresh sage leaves
1 garlic clove
1 oz (25 grams) butter

4 fresh basil leaves, torn
1 fresh flatleaf parsley sprig, chopped
Salt and pepper


Put the beans in a saucepan.

Pour in enough water to cover them by at least 2 inches (5 cm) and add one of the celery stalks, sage and garlic.

Bring to a boil, then lower the heat and simmer for about an hour or until tender.

Drain, remove and discard the sage and garlic.

Place the beans in a serving dish and keep warm.

Meanwhile, thinly slice the remaining celery.

Melt the butter in a saucepan.

Add the tomato passata, celery and basil and cook until slightly reduced.

Pour the sauce over the beans, season with salt and pepper and mix well.

Sprinkle with the parsley and serve. Serves 4.

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