Farm to Fork: Cooking Local, Cooking Seasonal, Cooking Fresh by Emeril Lagasse, includes recipes like Escarole Soup; Toasted Garlic Romano Beans; and Bacon Wrapped Quail with Sausage, Sage and Chestnut Dressing.
Yield: 6 servings
Don't skimp on the amount of garlic here—it's what makes this simple dish so remarkable. If you cannot find Romano beans in your area, you could certainly substitute blanched green beans or snap beans here without a hitch.
In a large skillet heat half of the olive oil over medium high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil, tomatoes, thyme, rosemary, oregano, salt, and pepper and cook, stirring frequently, until tomatoes have softened slightly, about 2 minutes. Add the stock and romano beans and cook, stirring, until the beans are heated through and well-coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately.
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