The Market Report

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Laura Avery meets with long-time farmer Elmer Leaman, who talks about his peaches. They are a special variety that he only brings to the farmers' market.  Because pointed ends would break in shipping, they’re not a practical variety for commercial use.

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Laura also chats with Good Food host Evan Kleiman about Romano beans -- the flat, long, green and yellow beans that look like a flattened green bean.  Evan prepares her Romanos in a simple tomato sauce.

Long Cooked Green Beans Greek Style
Try to embrace this luscious dish.  If you ever wanted to know what olive oil can do for a simple recipe, this is it.  Make it at least once the way it’s written.

1 cup extra-virgin olive oil
1 cup tomato sauce
1 cup of water
1 teaspoon sugar (optional)
1 teaspoon salt
1 medium onions, peeled and minced
1 lb romano beans, trimmed and cut in half horizontally if they are very long

In a large bowl mix the oil, tomato sauce and water together.  Add the sugar and salt and stir. 

Place the onions, than the beans in a heavy 6 quart pot.  Pour the liquid mixture over them.  Bring to a boil.  Place a sheet of parchment paper directly on the beans then cover the pot.  Reduce the heat so that the liquid simmers and beans cook slowly.  Cook a minimum of 1 hour, a maximum of two hours.  Occasionally lift the pot lid and the parchment off the beans (carefully) and stir ingredients.  Add a bit more water if necessary to prevent burning.

At the end of the cooking time you will have a pot of silky tender beans coated with a thickened sauce.  Serve cold or at room temperature with Greek yogurt or feta.

Music Break:  Under the Bridges of Paris by Michel Legrand