Stewed Green Beans with Tomatoes is a classic example of cucina povera, or making do with what you have. This classic Italian green beans recipe is made with a few simple ingredients, fresh from the garden to create a flavorful side or main dish!
I'll tell you the truth, I disliked grean beans with tomato sauce when I was growing up. My mother often made a large pot of fagiolini in umido with piles of green beans and tomatoes from the garden. She and my father would then dip pieces of her homemade hard bread in the tomato broth.
Actually, that was the only part I liked! I also recall my parents sitting at the table trimming tons of these green beans. Occasionally, I had to participate as well.
Fast forward several years. I now have my own vegetable garden and I finally appreciate this green bean stew. Once again, as in the recent recipe I posted for Zucchini Blossoms with Eggs, the beauty of such dishes is their simplicity and use of fresh, in-season ingredients. Luckily, the bush beans I planted this year have been quite plentiful.
No fancy long list of ingredients or spices are necessary for this green bean tomato recipe. This is yet another classic example of cucina povera, the concept of making do with what is available in order to create a delicious, hearty meal. This is a dish we will only make at this time of year when the green beans and tomatoes are fresh and plentiful in the garden.
Step by Step Instructions
Begin by sauteing a diced onion in olive oil for 3-4 minutes on medium heat. Stir in fresh diced tomatoes and cook for 5 minutes, occasionally stirring. Add salt to taste.
Add the green beans (which have been rinsed and trimmed) and ½ cup of water. Lower to a simmer, cover and cook for 20-25 minutes until the beans are tender. Adjust the seasoning, if necessary.
When the beans are ready, drizzle lightly with olive oil and sprinkle with fresh chopped basil. Serve with fresh bread!
Recipe Notes
Substitutions and Variations:
- The quantity of ingredients I put down in this recipe are an indication of what you may need to serve approximately four side dishes, but it can be endlessly multiplied according to what you need or what you have available in your garden.
- If you don't have access to fresh, vine ripened tomatoes, substitute 2 cups of canned diced tomatoes.
- After the green beans are added and the mixture comes to a simmer, you may also stir in one or two cubed potatoes. Do increase the amount of water to ensure the potatoes cook thoroughly.
To Serve
- Serve this dish with either hard bread (pane duru as we call it in Sicilian or friselle), or fresh crusty bread. That is all I need to make this a complete meal.
- My Semolina Bread with Sesame Seeds would be the perfect hearty, country style bread to accompany this dish!
- Green beans with tomatoes may also be served as a side dish along with meat, fish or poultry.
Storage
- Keep leftovers refrigerated for up to 3 days, Reheat in a pan.
This is probably my favourite time of year to cook, when what's available in the garden will dictate what we have for dinner and I hardly need to go to the grocery store. If you enjoy this dish as much as I do, tag me with your photos with @mangiabedda or #mangiabedda on Facebook or Instagram. You can always Pin the recipe for later as well. I hope you're all enjoying the fruits of your labour! Buon appetito!
Check out more Italian green bean recipes!
Ingredients
- 1 small onion diced
- 2 tbsp. olive oil plus extra for serving
- 1 lb 4-6 tomatoes, diced
- 1 lb green beans ends trimmed
- salt to taste
- handful of fresh basil chopped
Instructions
- Heat olive oil in a large, deep skillet and sauté onion until translucent.
- Add the diced tomatoes and cook, stirring, for five minutes.
- Stir in the green beans and ½ cup of water. Lower heat to a simmer, cover and cook until tender, about 20-25 minutes. . I
- Add basil and a drizzle of olive oil before serving.
Notes
- The quantity of ingredients I put down in this recipe are an indication of what you may need to serve approximately four side dishes, but it can be endlessly multiplied according to what you need or what you have available in your garden.
- Serve this dish with either hard bread (pane duru as we call it in Sicilian or friselle as most Italians say), or fresh crusty bread. That's all I need to make this a complete meal.
- If you don't have access to fresh, vine ripened tomatoes, substitute 2 cups of canned diced tomatoes.
Angie
Great recipe to get in those veggies!
Nadia
Thanks Angie, you're right! Especially with our fresh garden veggies!