Yield: 4 servings
- 3/4 lb. very fresh Romano beans
- 2-3 cloves garlic
- 2 medium-size fresh summer tomatoes
- 2 Tbs. extra-virgin olive oil
- pinch red chili flakes or more to taste
- 1/2 tsp. salt
Top and tail the beans. Wash them in cold water and drain. Peel and chop the garlic. Stem the tomatoes and dice, or skin them first (cut the stems and an X in the bottom, drop into boiling water for 20 seconds then peel) if the cooked peels bother you.
Heat a heavy bottomed or tri-ply sauté pan that has a lid over medium heat. Add the oil, chili flakes, and salt. Add the garlic. Cook 1 minute, then add the tomatoes. Cook until they soften and juice out a bit, then add the beans, turn them in the pan, and cover. Cook over medium-low heat, checking every 2 minutes, until beans are very tender. If the pan gets too dry add water, a tablespoon at a time. Total cooking time should be about 8 minutes. Taste, adjust salt, and serve.