Greeley Street Beans

When I was growing up, there would be many summer mornings when I would wake up to find my grandmother on the front porch with a colander (or as she called it a scol'maccheron or macaroni strainer) and her white enamel pasta pot. She would be busy at work cleaning string beans for what she would call "radi-ool" which was the Bruzzese equivalent of ratatouille. I am certain this was a staple dish from her childhood on Greeley Street in Highland Park, Michigan. Her parents, Maria Vincenza and Mariano, turned their backyard and the empty lot next door into one large garden and from that garden simple but delicious dishes were born. 

Maria Vincenza & Mariano Nicolo working in their Victory Garden

Here is my version of one of my grandmother's variations of "radi-ool". This simple tasty recipe can be eaten alone with a nice slice of crusty bread, as I remember eating it, or it can be served as a side dish.

       Greeley Street Beans

• 1 pound of fresh green beans (cleaned)
• 1 medium red skinned potato
• 1 medium yellow onion
• 1 bottle of La Bella San Marzano tomato puree 25 oz.
• 1/4 cup of olive oil 
• Italian seasoning, salt & pepper to taste
• Parmesan Cheese (fresh grated)

       Directions:

1. Boil the diced potato and string beans in separate pots until fork tender. 
2. Meanwhile, caramelize the sliced onions in olive oil in large pan or dutch oven.
3. Add the tomato sauce to the onions and then when the beans and potatoes are tender add them to the sauce. Add a few dashes of Italian Seasoning, salt, and pepper to taste
4. Cook for 45 minutes - 60 minutes on low until the tomato sauce mellows and reduces slightly.
5. Serve with fresh grated Parmesan.

Basic Ingredients. I used La Bella San Marzano tomato puree http://www.sanmarzanoimports.com/