Beans a la Romania
The counter balance to barely cooked green beans is long slow-cooked green beans that melt in your mouth, the Roman style.
Ingredients
5 sprigs thyme, tied as a bundle
1 onion, sliced thinly
1 head fennel, sliced thinly
2 cloves garlic, minced
1 cup white wine
2 bags fresh beans, green or tongue of fire
2-3 cups water, chicken or vegetable stock
Method
- In a large shallow pan, heat a glug of olive oil over medium heat
- Add the thyme to fry briefly
- Add the onion, fennel, and garlic with a hefty pinch of salt and allow to soften
- Add the white wine and reduce by half
- Add the beans and stock and cook until the beans are meltingly tender, about 35 minutes
- Remove from the heat and taste adding more salt as needed
- Serve with a hefty glug of olive oil over the top and a few grating of parmesan cheese as desired
