Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Take some young string-beans, cut off the ends, and string them.
Wash them in cold water, drain, and while still wet put them into a baking-dish with some good olive-oil, some chopped onion and parsley, salt, and pepper.
Put the dish on the fire with its cover on, and cook slowly.
As the beans dry add the juice of some tomatoes, or some good tomato conserve.
Italy
Chef's knife
Cutting board
Colander