This is a very old recipe, this time one of my mom’s (Aunt Jo Cottone) which I’m sure she got from my grandmother. I remember eating this as far back as when I was 4 or 5 years old. It was often a Friday night meal (meatless Fridays when I was a kid). My mom still makes it; she made it just this past week, and she always makes extra for me. I love it.
String Beans & Eggs
Saute some garlic in 1/4 cup oil until light brown.
Add a small can of tomato paste and stir until it darkens.
Add 4-5 paste cans of water
Add 1 1/2 lbs string beans
Add 1/2 tsp pepper and 1 TBSP salt
Bring to boil; lower flame and cook for about 1 hour.
While beans/sauce are cooking, hard boil 1 – 2 eggs per serving. Slice with an egg slicer and fan out in bottom of each person’s bowl.
Spoon string beans and sauce over egg.
Serve with crusty bread for dipping.
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