Fagiolini in umido "XIV"

There's nothing like starting off your weekend with a bright sunny day, after a rainy and dreadful week in camp.
Class was great and i managed to pay full attention throughout despite having a crazy ass tequila hangover.
And mom got a buncha accessories from some kitchen sale at Metro's with a discount ticket, they are pretty nifty i must say.

Feels like one of those pre-army days.

To further brighten the mood, the Ursala Ferrigno stew i made earlier on in the afternoon went really well and it gives you an unexplainable heart warming sensation. Jessica calls it, "the happy stew."

If you feel like making this tasty and hearty stew, here's how you do it:

serves 6
3 tbsp evoo
1 red onion, finely chopped(F.C)
3 garlic cloves, F.C
800g chopped tomatoes
600g french beans
small handful chopped parsley for garnishing
10 basil leaves, torn
S&P

Saute onions in evoo through low heat till golden.
Add garlic & tomatoes. Simmer for a few mins.
Add beans, basil and 500ml hot water.
Season with s&p.
Bring down the heat.
Cover and simmer for 1 - 1 1/2 hours, stirring from time to time, adding additional water to keep it from drying too much.
Rip over parsley and (optional)drizzle evoo. Serve