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The Silver Spoon, Phaidon Press

Serves 4


• 2 1/4 pounds fresh beans, shelled
• 2 celery stalks
• 3 fresh sage leaves
• 1 garlic clove
• 2 tablespoons butter
• 4 tablespoons bottled strained tomatoes
• 4 fresh basil leaves, torn
• 1 fresh flat-leaf parsley sprig, chopped
• salt and pepper


Put the beans in a pan, pour in enough water to cover them by at least 2 inches and add one of the celery stalks the sage and garlic.

Bring to a boil then lower the heat and simmer for 1 hour or until tender.

Drain, remove and discard the sage and garlic, place the beans in a serving dish and keep warm.

Meanwhile, thinly slice the remaining celery.

Melt the butter in a pan, add the strained tomatoes, celery and basil and cook until slightly reduced.

Pour the sauce over the beans, season with salt and pepper according to taste and mix well.

Sprinkle with the parsley and serve.


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