STRING BEANS/ZUCCHINI ITALIANO
     In a three quart heavy pot, saute one chopped onion and one sliced green pepper in a tablespoonful of olive oil until the onion is translucent.  Add a few chopped over-ripened tomatoes, a few tablespoonfuls of chopped italian parsley, a bit of salt, dash of pepper, and a bay leaf.  Bring to a boil, lower heat and simmer for 10 minutes. 

     Add a 1-1/2 lbs of fresh trimmed whole string beans OR 1-1/2 lbs. fresh zucchini sliced 1/4 in thick.  Simmer for 10-15 minutes or until tender.  Remove bay leaf.  Serve in a casserole dish sprinkled with parmesan cheese,  with grilled steak or pork, long grain and wild rice, a big salad, red wine, and crusty bread.

      In a three quart heavy pot, place 1/3 pound of chourico (pork sausage), cut into 4" lengths, 1/4 pound (two links) of mousala (pork and rice sausage),  1/4 pound (or 2 links) of farinhiera (spicy flour sausage), a small piece of tocinho

(salt pork), nestled in a pound of fresh or frozen fava beans laced with a coarsely chopped onion and seasoned with paprika and a bit of salt.  Add water to cover the favas.  Cover tightly and  cook over medium heat until it comes to a boil.  Reduce heat immediately and boil slowly for about a half hour, until the sausages are heated through.  Take care that the farinhiera does not burst with high heat.  Serve favas with the pan juices on a deep platter.  Slice sausages in 1/4 inch slices and arrange around the favas.  Serve with a nice salad, red wine, and much crusty bread for dipping (the best part : ) 

     Chop one medium onion and a large pepper.  Sauté in a three quart heavy pot with a tbsp. of  oil until onion is translucent.  Remove and set aside.  Sauté a pound or so of lean ground beef until the pink disappears.  Drain off the fat and return onions and peppers.  Add two pounds of canned tomatoes, coarsely chopped, and heat to a simmer, adding a couple cloves of

minced garlic, a tsp. of salt, and a tsp. of dried basil, 1-1/2 tsp. of ground cloves, 3 tbsp. of chili powder, a few dashes of hot sauce and/or 1/2 tsp. of dried pepper flakes.  Simmer, stirring occasionally for 20 minutes.  Add a pound of red kidney beans and simmer until heated through.
     Serving:  Place a square of cornbread on each plate.  Cover with a mound of shredded lettuce and spoon chili over all.   Add a tossed salad on the side.  Enjoy.  : )

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