FAGIOLINI SERPENTI IN UMIDO or SNAKE BEANS WITH TOMATOES, LEEK AND OREGANO

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This is really in the last minute but as I missed last week’s Weekend Herb Blogging I just have to participate this week! It has become one of those things that has become a part of my life after all these months. This week it is being hosted by Cate of Sweetnick’s who must be one of those persons I envy, always so active and with a seemingly never ending energy, I just wonder-does she ever sleep?!? Anyway you have to check out her roundup tomorrow, I’m sure you will find a lot of interesting posts and food blogs!
This week I have tried something that I have been looking at for years but never tried to cook, a Tuscan specialty (at least this is what they say but I suspect that you find it in other places of Italy as well) called fagioli or fagiolini serpente. Translated it means snake beans and when you see them you understand why, they are very long and have a snake like appearance. I have found another type here called yard-long bean, asparagus bean or Chinese long bean so it’s obviously not so unique as the Tuscans imagine. Anyway, here it is usually sold in bunches tied together like a bouquet as you can see above. They’re thin and quite solid which means that they don’t get that soft and it is, in my opinion, best to cook them with something like tomatoes. They have a sort of minty taste, I don’t know if it’s because I used oregano but I doubt it. Anyway, I’m happy that I tried them and I have to thank WHB and Kalyn for making me try new things almost every week!


FAGIOLINI SERPENTI IN UMIDO or SNAKE BEANS WITH TOMATOES, LEEK AND OREGANO

1 bunch of snake beans
2 small leeks or 1 big
2-3 dl tomato sauce
A good pinch of dried oregano
Salt
Olive oil

– Rinse and cut the beans in shorter pieces. Cut the leeks in thick coins.
– Sauté the leek a couple of minutes before you add the beans and some salt.
– Go on cooking, always stirring for about 5 minutes, then you add the tomato sauce and the oregano. Let it simmer for about 20 minutes or until the beans are soft enough. I added a bit of water now and then.

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L