Italian green beans with tomatoes are one of the healthiest, tastiest dishes that will satisfy everyone from vegans to carnivores!
Originally published June 25, 2012.
As a rule, I don’t really like green beans.
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However, when made “Italian-style,” I love them! Italian green beans is a meal I make about once every two weeks or so because it’s so delicious, yet healthy. It is rare that I have a dry cured Italian sausage to add to it, so I usually make it vegetarian (actually, vegan.)
You may have seen other recipes I have shared which fall under the typical “cucina povera” cuisine, and this is definitely another. Anything where you sop up the juice with some crusty bread usually falls into this category!
If you live somewhere (like Toronto, Canada) and are able to get this type of cured Italian sausage, you’re very fortunate.
You may also enjoy this easy fava/broad beans recipe.
What are Italian Green Beans?
Maybe you’re thinking of Romano beans? These are more flat and wide than skinny French beans and the more “middle of the road” green beans we are accustomed to in the US and Canada. These tend to be the beans which are more popular in Italy and they are very tasty! However, you can use any type of green beans in this recipe; and they can be fresh, or frozen. Please do not use canned green beans for this dish.
My family eats this as a main dish, with crusty bread, but it can easily pass as a side, too. Will it win any beauty contests? Probably not, but for flavor, you simply can’t beat it!
Another way to make green beans like the Italians do: in a salad!
If you’re looking for a hot and delicious non-meat lunch, this is for you.
Italian green beans are extremely easy to make, and once again, the measurements are not critical, I provide them as a guideline, but feel free to add more onion, tomato, or liquid, for example, to your liking.
Italian Style Green Beans
recipe passed down within my family, by Christina Conte serves 3
FULL PRINTABLE RECIPE BELOW
- extra virgin olive oil
- onion
- celery, preferably with leaves
- tomato purée
- fresh or frozen green beans, French or Romano etc.
- OPTIONAL: shelled beans or canned beans, like Borlotti
- salt and pepper
- (optional: one dry-cured Italian sausage)
Place olive oil in a large heavy pot on medium high heat, then add the chopped onion and celery pieces (and dried sausage, if using.) Sauté until the onions just begin to brown.
Add tomato purée, and stir. Cook for approximately 5 minutes, stirring often.
Next, add about 1 cup (8 oz) water, and about 3/4 teaspoon of Kosher or sea salt. Bring to a boil, simmer for a few minutes.
Now add the fresh or frozen beans.
Simmer over medium low heat, stirring occasionally for about 20 minutes or until beans are almost cooked, then mix in the Borlotti or other pre-cooked, shelled beans. This is completely optional, but I do love the extra beans added. Today, I’m using some beans I cooked ahead of time along with some I bought.
I definitely recommend buying dry beans and cooking and freezing them yourself. I keep some of the packaged ones on hand for emergencies or when I don’t have my own. It’s definitely cost effective.
Cook until green beans are ready, taste for salt and pepper, adding if necessary. Remove the pot from the heat and take out the celery and leaves, if desired.
Serve with crusty Italian bread, eating it with the italian green beans.
However, don’t forget to leave some bread to soak up the tasty liquid at the bottom of the bowl. This is true “Italian style” and is called “a fare la scarpetta”.
If you like my Italian bowls, you may like this Italian-made serving bowl. Buyer beware as many Italian-style dishes are actually made in China.
Buon Appetito!
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Italian Green Beans
A simple, rustic Italian dish (cucina povera style) with green beans and tomatoes. Definitely a delicious way to eat green beans.
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 stalks celery, preferably with leaves, cut in half or thirds
- 3/4 cup (6 oz) tomato purée or crushed tomatoes, I recommend using GTFE brands like Mutti, Carmelina and Divella
- about 1 lb fresh or frozen green beans, French or Romano etc.
- 1 cup (8 oz) shelled beans, I prefer Borlotti, precooked (learn how to cook your own beans here) but you can use kidney or cannellini, too
- salt and pepper
- (optional: one dry-cured Italian sausage)
Instructions
- Place olive oil in a large heavy pot on medium high heat, then add the chopped onion and celery pieces (and dried sausage, if using.) Sauté until the onions just begin to brown
- Add tomato purée, and stir. Cook for approximately 5 minutes, stirring often.
- Next, add about 1 cup (8 oz) water, and about 3/4 teaspoon of Kosher or sea salt. Bring to a boil, simmer for a few minutes.
- Now add the fresh or frozen beans. Simmer over medium low heat, stirring occasionally for about 20 minutes or until beans are almost cooked, then mix in the Borlotti or other pre-cooked, shelled beans.
- Cook until green beans are ready, taste for salt and pepper, adding if necessary. Remove the pot from the heat and take out the celery and leaves, if desired. Serve with crusty Italian bread, eating it with the italian green beans.
Notes
- I definitely recommend buying dry beans and cooking and freezing them yourself. I keep some of the packaged ones on hand for emergencies or when I don’t have my own. It’s definitely cost effective.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 339Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 160mgSodium: 491mgCarbohydrates: 40gFiber: 10gSugar: 12gProtein: 19g
Nutrition information is without the sausage. All nutrition information is estimated.
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My Nona, from Abruzzia, made green beans and potatoes in tomato sauce. She used Hunts tomato sauce ( small can) and other seasonings! The flavor was superb…I’ve never been able to duplicate it…maybe, hopefully, yours will! I’ll try tomorrow and let you know! Mary
Hi Mary, my only suggestion would be not to use Hunts. I can tell you that you will be disappointed, compared to using the tomatoes I suggested in my recipe. However, please don’t take my word for it, do this instead. Do a taste test between a can of Hunts and the other ones, like Mutti or Carmelina. Open them and just taste a little right out of the jar or can. I can guarantee you won’t be able to stop yourself from puckering up from the bitter taste of Hunts. The others can be eaten as is, straight from the jar. The difference is shocking. Let me know what you try! Enjoy!
My mom, from Trieste, substituted diced potatoes for the beans and no meat was added as this dish was a side. I love the idea of using beans instead, but the potatoes were a quick way to get this dish to the table in less than 30 minutes, start to finish.
Oh yes, we make a few similar dishes with potatoes and tomatoes, but sometimes with meat. All very tasty, and hope you try the beans, Louise! :)
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I always get so excited when I see flat beans in the market, and I always buy as many as I can. This is my favorite way to eat beans, though I have never heard of adding the borlotti beans! Can’t wait to try this, Christina!
I should have added (and I will) that the Borlotti beans are optional. I do love them added, but if I don’t have any on hand, I simply make it without them. Thanks, David!
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Christina, these look amazing! My mom makes something similar, but as a side, so no sausage:) I love the flat “green” beans, especially the cranberry or yellow ones (so, sweet, but so hard to find here).
I have never tried mixing the two types of beans, but why not? Thanks for the recipe – I am looking forward to trying it.
The flat Romano beans are very popular in Italy, so I was excited when I saw them at TJ’s! Let me know what you think after you try them. CC :)