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.
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