SNAKE BEANS COOKED WITH RED WINE AND PEPERONCINO

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Fagioli serpenti or snake beans are worth waiting for. They have a nice minty taste to them that makes them go beyond the usual green beanyness. Don’t misunderstand me, I like green beans but I would hardly describe them full of flavours but snake beans are just that. This is a typical example of why one always should jump at the occasion to try new varieties of vegetables when you see them because you never know what you could discover! Before moving here I had never even heard about snake beans and the first years I didn’t even look at them, I saw them but I never considered trying to cook them. Fortunately I did buy some eventually, I don’t really know what hindered me, I suppose I needed to feel more confident about cooking Italian food before I could venture out on the new fields of real Italian cooking! There are still areas that I need to explore but that’s the beauty of it, isn’t it? I see my schooling as an ‘Italian’ cook as a life long experience, there’s always something new to learn and that makes me happy. I wouldn’t describe myself a lover of life but I do love that there are a lot of new things to be learnt and discovered, even simple things like snake beans.

And just a reminder, please help me to decide which photo to send to the DMBLGIT over here!

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SNAKE BEANS COOKED WITH RED WINE AND PEPERONCINO

400 g/ 4.1 oz snake beans
1/2 glass of red wine
300 ml/ 1.2 cup tomato sauce, more if you want
1 dried chili pepper
1 clove of garlic
Salt
Extra virgin olive oil

– Clean the beans and cut them into pieces, you decide the size.
– Braise the beans in some olive oil with the chili pepper and the garlic for a couple of minutes before adding the red wine.
– Braise on for another couple of minutes and then add the tomato sauce and salt. Let it simmer until the beans are soft, it takes longer than normal green beans and if it gets too dry, you just add some water and simmer on.
– Serve hot or cold.

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L