This simple and very flavorful vegetarian recipe for these Italian Style Stewed Tomato Green Beans will provide you with the perfect side dish throughout the year.
For the past couple of years, it has been a real challenge trying to keep up with an over-abundance of zucchini from our little back yard garden. I am sad to say that is not the case this year. However, much to my delight, we do have an abundance of string beans.
My husband and I planted pole beans along our side fence. Not sure if you can tell from the picture, but they shot past the fence by a few feet. We are definitely planning to build a trellis for next year… but in the meanwhile, we are enjoying these wonderful tender green beans.
Today, I am sharing one of my favorite string bean recipes… are you ready?
It all starts with sautéing some chopped onions in a large skillet until they become translucent. Make sure to give them a few stirs. Add the red pepper flakes (if using) and the minced garlic and sauté for another minute or so.
It’s now time to add the tomatoes -you can use fresh or canned for this recipe. You can crush the tomatoes with your fingers, a potato masher or the back of a spoon (like we did for this Classic Marinara Sauce). Bring the whole mixture to a boil and then reduce the heat to obtain a good vigorous simmer. You need to simmer for about ten minutes or until the sauce begins to thicken.
In the meanwhile, bring a large pot of salted water to boil and cook the string beans for about five minutes. Beans should still be crisp.
Drain the string beans and add them to the stewed tomatoes.
Simmer, uncovered, until beans become tender but are still firm. Taste a few to make sure you get the right texture. Be mindful not to overcook the beans, we do not want mushy beans… If the stewed tomatoes appear dry, add a little water. Finally, add the herbs during last few minutes of cooking and season with salt and pepper.
Wasn’t that easy?
Some facts about string beans:
- there are over 130 varieties of green beans;
- the pod is edible (raw or cooked) and can vary in color (green, yellow, purple or red);
- green beans are available fresh, frozen or canned throughout the year (Note: make sure to rinse the canned beans before using due to high sodium content);
- green beans are a great source of Vitamins A, C, and K;
- they are low on calories and a good source of minerals and fiber;
- green beans are a good source of flavenoids
Research continues to prove that eating green vegetables (especially the leafy ones) is vital in order to achieve optimal health. So, go ahead and take advantage of all the wonderful local produce readily available in the spring and summer.
Origins of the recipe for Italian Style Stewed Tomato Green Beans:
My mom would refer to this recipe as Fagiolini in umido and it was one of those vegetarian sides that made an appearance a few times a week… especially in the summer.
This recipe for Italian Style Stewed Tomato Green Beans is a great accompaniment with any main meal. Although I have to admit, I am enjoying huge platefuls of this recipe with just a sprinkle of cheese and a few slices of bread to mop up the stewed tomato.
Once again, this recipe demonstrates that only a few quality ingredients are required to create a truly delicious side dish that your family and friends will devour.
Thanks for dropping by,
Ciao for now!
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Italian Style Stewed Tomato Green Beans
- 1 pound (500 grams) green beans (approximately)
- 2 tablespoons extra virgin olive oil
- 1 small-medium onion finely chopped
- pinch crushed red pepper flakes optional
- 1-2 cloves garlic minced
- 4-5 medium fresh tomatoes blanched and chopped OR 1 14-ounce can Italian peeled and crushed tomatoes
- 1-2 sprigs of fresh basil chopped
- 1-2 sprigs of fresh parsley chopped
- Salt and pepper to taste
- Wash and trim the ends of the green beans. Set aside.
- In a large skillet, heat the oil over medium heat.
- Add the chopped onion and sauté for about 4-5 minutes or until the onion is translucent. Make sure to give it a few stirs.
- Add the red pepper flakes (if using) and the minced garlic and sauté for about 1 minute.
- Add the tomatoes.
- Bring to a boil and then reduce heat to obtain a vigorous simmer.
- Simmer for about 10 minutes or until the sauce begins to thicken.
- In the meanwhile, bring a large pot of salted water to boil.
- Cook the beans for about 5 minutes. Beans should still be crisp.
- Drain and add to simmering tomatoes.
- Simmer, uncovered, until beans become tender but still firm (not mushy). If the sauce appears dry, add some water.
- Add the herbs during last few minutes of cooking.
- Season with salt and pepper and serve.
In the summer, I will use garden fresh Roma or San Marzano tomatoes.
Personal preference will dictate the thickness of the tomato sauce.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
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