Italian Green Beans

Course Main Courses

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 323

Author Christina Conte

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
¾ cup tomato purée or crushed tomatoes
1 lb green beans French or Romano, fresh or frozen
1 cup beans fresh, shelled, or a can of beans, like Borlotti
⅛ tsp salt to taste
⅛ tsp pepper to taste
1 link dry-cured Italian sausage (optional)

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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 ¾ 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.
I prefer Borlotti, precooked, but you can use kidney or cannellini, too

Nutrition

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