To make the process easier and faster work green beans in small batches.Line up each batch on one side on a cutting board and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, trim off the other side.At this point you can cut trimmed beans in half or leave them as is (which I prefer).Repeat the process with remaining green beans.
Bring a large pot of water to boil. Add salt and cook green beans just until slightly crunchy. THe should not be cooked to done as they will still continue to cook in tomato sauce.
Cooking time for green beans until desired doneness depends on the variety of green beans, so just check on them after 5 minutes and adjust accordingly.As an alternative you can steam cook them. More often than not I’ll do just that.
While green beans a cooking prepare the tomato sauce.
In a large pan add a generous splash of extra virgin olive oil, hot paper flakes and chopped shallot or onion. If you like you can also add a garlic clove. Cook on medium heat for about 2 minutes until shallot becomes translucent than add canned crushed tomatoes, salt to taste. Stir well.
You can add anywhere from 1 cup to 2 cups depending on how much tomato sauce you want. I usually add somewhere in between - about 1 ½ cup - which is one standard 14 oz can.
Once green beans are ready, drain the liquid (saving some aside) and add them to tomato sauce.
Simmer for 5-10 minutes until green beans are cooked. If needed add cooking liquid from green beans if the sauce starts to get too dry.
Garnish with fresh parsley.
Serve hot, warm or at room temperature
Green Beans In Tomato Sauce - Italian Stewed Green Beans https://www.italianrecipebook.com/green-beans-in-tomato-sauce-italian-stewed-green-beans/