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Roman recipes

Fresh beans and tomato

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1 kg fresh beans
30 g ham fat
½ celery stick
1 bunch parsley
lard

Shell the beans, place them in a pan,  cover them  in cold water and cook for 1 hour.
Brown the ham fat, parsley and ½ celery stick in a separate pan with a tbs of lard. Add the tomatoes and ham fat, salt, pepper, and cook. Drain the beans and add them to the sauce; finish cooking.