Green Beans and Tomatoes is one of those simple side dishes that can never go wrong. It pairs perfectly with meat and fish main courses.
But a lot of times, especially on a hot summer we would eat just this. Simple yet filling plate of veggies. We might add a couple of slices of cold cut meat like Prosciutto or Mortadella and call it a meal.
Delicious, rich tomato sauce is perfect to dunk the bread into and scrape every last bit of it off of the plate.
Table Of Contents
Ingredients & Variations
See the recipe card for full information on ingredients and quantities.
- Green Beans - fresh are the best but it's possible to use frozen green beans as well. Depending on the variety you choose cooking time may very. You want to parboil green beans until slightly al-dente.
- Crushed Tomatoes - canned crushed tomatoes are convenient and available all year round. When in season, you can use fresh preferably San Marzano tomatoes or even with cherry tomatoes cut in half.
- Shallot - can be substituted with small onion or omitted.
- Hot pepper/ chilli flakes - use to taste. You can also use fresh hot pepper instead.
- Evo oil - extra virgin olive oil.
- Parsley - fresh parsley or frozen parsley work equally well. You can also use basil.
How To Make - Step By Step With Pictures
Each number in the picture corresponds to the numbered written steps below.
- In a frying pan add extra virgin olive oil, peperoncino/ hot pepper flakes, whole garlic and finely chopped shallot onion. Turn the heat on low.
- Sautee until onion becomes translucent. Pay attention not to burn it.
- Add crushed canned tomatoes. Wash the can with a little water to remove any remaining sauce and add it to the frying pan.
- Cook on medium heat until the sauce begins to bubble. Set the heat on low and simmer for 10 minutes. In the meantime, set a large pot with slightly salted water to a boil and prepare the green beans.
- While tomato sauce is cooking wash and trim green beans. Trim green beans in small batches. Line them up on one side and trim off the ends with a sharp knife. Flip the beans around, line up the tips again, and trim off the other side.
- Drop trimmed green beans in boiling water and cook for 3-5 minutes from the time water starts boiling again. Depending on the variety of green beans it might take a little more or a little less but the most important things is to NOT overcook them.
- Once green beans are ready, drain the liquid and add them to the tomato sauce. Add salt to taste.
- Simmer for 5-10 minutes with a lid on. Close to the end of cooking and chopped parsley. If the sauce starts to dry out add some water.
Tips & Tricks
Adjust the sauce to taste. If you like green beans to be generously coated in tomato sauce, use 2 cups to crushed tomatoes. Use less of tomatoes if you'd like just a bit of tomato bits in the sauce.
Make then more "soupy". Simply add some water in the cooking process. Trust me, you'll want to dunk your bread in it 😋
Add eggs and turn it into a complete meal. Once everything is cooked, using a spatula make a few openings in the green beans to fit the eggs just like you do it when making Eggs and Peas. Crack the eggs in these openings, cover with a lid and cook on low heat until eggs are done.
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Full Recipe
Green Beans & Tomatoes
Ingredients
- 1 lb green beans , approx 450 g
- 1 ½ - 2 cups canned crushed tomatoes , add more if you prefer more "soupy" consistency
- 1 shallot or small onion, finely chopped
- 1 clove garlic (optional)
- Pinch peperoncino (chili flakes)
- 2 sprigs Fresh parsley
- 3 tablespoon Extra virgin olive oil
- Salt to taste
Instructions
Prepare tomato sauce
- In a frying pan add extra virgin olive oil, peperoncino/ hot pepper flakes, whole garlic and finely chopped shallot onion. Turn the heat on low.
- Sautee until onion becomes translucent. Pay attention not to burn it.
- Add crushed canned tomatoes. Wash the can with a little water to remove any remaining sauce and add it to the frying pan.
- Cook on medium heat until the sauce begins to bubble. Set the heat on low and simmer for 10 minutes. In the meantime, set a large pot with slightly salted water to a boil and prepare the green beans.
Prepare and cook green beans
- While tomato sauce is cooking wash and trim green beans. Trim green beans in small batches. Line them up on one side and trim off the ends with a sharp knife. Flip the beans around, line up the tips again, and trim off the other side.
- Drop trimmed green beans in boiling water and cook for 3-5 minutes from the time water starts boiling again. Depending on the variety of green beans it might take a little more or a little less but the most important things is to NOT overcook them.
Put everything together
- Once green beans are ready, drain the liquid and add them to the tomato sauce. Add salt to taste.
- Simmer for 5-10 minutes with a lid on. Close to the end of cooking and chopped parsley. If the sauce starts to dry out add some water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kathleen Kemp says
Sometimes I add crumbled bacon to the green beans. It makes a great flavor. I have been making these green beans for many years. We love them.