The pretty white Roma beans in your boxes this week are perfect for braising!

-Place 3/4 of a pound of Roma beans in a bowl of cold water and rinse until beans are free of debris.

-Tip and tail the beans, then cut the them into 1.5 inch segments.

-Chop up 2-3 stems of rosemary or 1/2 a bunch of parsley.

-Dice up 1 small onion or shallot or 2-3 leeks.

-Saute the allium of your choice in 2 tsp ghee or butter until just tender.

-Then add the following:

The chopped herbs

2 cloves of finely chopped garlic

1/2 tsp sea salt

-Add the beans and stir well, letting brown for about 3 minutes.

-Pour in a splash of wine or a little sherry to de-glaze the pan.

-Then add 1/2 cup chicken or vegetable broth and stir well.

-Let the beans cook/sauce reduce for about 7-10 minutes over med low heat.

-Serve hot.