Braised Romano Beans Adapted from Laura Sbrana via The NYTimes 08/12/08 Time: 1 1/2 hours 1/2

cup extra vir in o!ive oi! 1/2 cup minced ce!er" 1/2 cup minced carrot 1 cup minced red onion 1 c!ove ar!ic# crushed 2 spri s fresh rosemar" 1 teaspoon tomato paste 1 cup pee!ed# crushed ripe tomatoes# preferab!" p!um tomatoes# $ith their %uices Sa!t and fresh!" round b!ac& pepper 1 1/2 pounds romano beans 'f!at reen beans(# ends trimmed 'or fresh cranberr" beans in their she!!s() 1) *eat oi! in a deep s&i!!et or a sha!!o$ three+,uart saucepan) Add ce!er"# carrot and onion and coo& over medium heat# stirrin occasiona!!"# unti! ve etab!es bare!" be in to bro$n# about 2- minutes) Add ar!ic and rosemar" and coo& unti! fra rant# a fe$ minutes) Stir in tomato paste and tomatoes) .rin to a simmer) Season $ith sa!t and pepper) Simmer unti! mixture is $e!! combined# about - minutes) 2) Add beans# settin them in pan a!! in one direction) Add 1/2 cup $ater) .rin to a simmer) .aste beans# season $ith sa!t# reduce heat to !o$) /oo& ent!"# part!" covered# turnin beans in sauce from time to time# unti! beans are ver" tender# about 00 minutes) Ad%ust seasonin and serve hot or at room temperature) Yie!d: 1 servin s)