Ingredients
1 lb romanos
3.4 basket cherry toms (~1 cup)
4 med shallots (or yellow onions)
1/2 cup-3/4 white wine
2 Tbs olive oil
Salt and pepper
Preparation
Trim only stem ends of romanos. Chop older beans, leave young tender ones intact.
Chop shallots and sautee in olive oil, after a few minutes add cherry toms. The goal is for them to break down, not stay intact. Add salt to taste. Up to one teaspoon.
After shallots and toms are soft, add romanos a bit at a time. Add the wine a bit at a time.
As the young beans cook, either remove or push to the side.
Sautee on medium until the beans are cooked and soft and the sauce has thickened. The young beans are nice if kept crisp. The wine, tomato, salt, shallots make a really delightful sauce.
