The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Fresh beans and tomato


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

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.