Green Beans are versatile and delicious. They are common in many parts of the world, so common in fact that we take them for granted. The humble green bean is always there, forming part of our meals without hogging the lime light and without us paying too much attention to them.
But I have some recipes that will change that view. This recipe is Italian, a simple dish but delicious in that the flavours of the beans shine against the tomatoes. It is rustic, a farm dish indeed, but worthy of any table.
Similar dishes include Salty Fried Beans, Green Beans Braised in Tomatoes and Olive Oil, Gujarati Green Beans, Green Beans with Freekeh, Green Beans with Lentil Crumble, and Italian Flat Beans with Blue Cheese.
Green Beans with Tomatoes | Fagiolini in Umido
400g green beans, trimmed
1 onion, peeled and sliced
1 large tomato, chopped roughly
sea salt and white or black pepper
Place the beans in a large saucepan with the onion and tomato and add a good splash of olive oil. Cook over a medium heat, stirring occasionally, until the onion is soft. Then turn the heat to very low. Add the salt and pepper and cook, covered, until the beans are soft from cooking in the combined juices of the tomato and olive oil. It will take around 10 minutes, perhaps a little less. (Some recipes cook this for much longer – up to an hour – over a low heat.)
recipe notes and alternatives
White pepper works really well with this dish.
Add some sliced garlic and a little chilli to the dish.
Add some basil and parsley.
Use 1 – 1.3 kg of tomatoes for a more luxurious sauce. Cook for an hour over a low heat.