5 cups fresh, young green beans, tipped and tailed, blanched
1 14 oz. can crushed tomatoes
1 tablespoon tomato paste
1 small red onion, cut in half, sliced
2 tablespoons extra virgin olive oil
1 bay leaf
1 teaspoon dried oregano
Salt and pepper, to taste
1 teaspoon red pepper flakes (optional)
1/2 cup crumbled feta cheese or Parmesan cheese
In a pot of boiling salted water, add green beans. Cook for 3 minutes. Drain beans in a colander and immediately plunge beans into an ice bath of cold water until cool. Remove beans from ice bath and drain well.
In a large sauté pan over medium heat, heat oil, add onions and sauté onion until soft, about 3-5 minutes. Stir in green beans, crushed tomatoes, tomato paste, bay leaf and oregano and let it simmer for 10 – 12 minutes. Add salt, pepper, and red pepper flakes, if desired. Sprinkle with crumbled feta cheese or Parmesan before serving.
YIELD: Serves 4