Green Beans with Dressing

In a steamer basket, cook 5 to 8 minutes, or until tender-crisp, 2 pounds green beans with strings removed and tips broken off.  Cool in water, drain and transfer to a beautiful serving bowl.

In a jar, shake together 2 Tbl. extra-virgin olive oil, 1 Tbl. white-wine vinegar, 1 tsp. Dijon mustard, 1 tsp. coarse sea salt, and 1/4 tsp ground pepper.  Pour over beans and toss to coat.  Serve with a main dish and garlic mashed potatoes.

Fagiolini Di Sant' Anna (St. Anna Beans)

When I visited Tuscany, I was served platters of chopped romaine drizzled in olive oil and plates of green beans, salted and drizzled with olive oil.  They were delicious in their simplicity. Here is a recipe I found for Italian Green Beans

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Sea salt & fresh ground pepper

In a large skillet, saute garlic in olive oil.  Once translucent, add green beans and tomatoes. Salt and pepper to taste. Lower the heat and cook until beans are tender (about 15 min.).