Italian Green Beans In Tomato Sauce

good and easy Italian Green Beans served in a simple tomato sauce (aka Fagiolini in Umido). This easy Italian side dish is ready in no time and is solid served alongside our Breaded Chicken CutletsPork Tenderloin or Juicy Florentine Steak to name a few.

Fagiolini in Umido is a simple side dish originating from Florence.

It's an easy and good way to spruce up green beans in no time at all.

From start to finish this side dish is ready in under 30 minutes and couldn't be easier (see the video and step by step photos below).

The tomato sauce is rich and good flavoured with garlic and shallots and tossed with al dente green beans, SO MUCH YUM!

Fresh, Frozen or Canned Green Beans?

To be honest we always choose fresh over frozen anything especially if it's easy to find. Green beans are something we always buy fresh but you can use frozen green beans to make this recipe too.

In fact, frozen green beans usually still hold a lot of nutritional value because they're frozen straight after picking and they still taste good.

Canned green beans are a different story and we don't recommend using them for this recipe.

The beans are canned in liquid which makes them extra soft and mushy so much so that they fall apart when cooking. You want the beans to be al dente and you won't get that with canned ones.

How to Make Italian Green Beans – Step by Step

First, par-boil the green beans in salted boiling water for 3-4 minutes (photo 1).

Next, add olive oil to a large skillet, once hot add the shallots and fry for a few seconds then add the chopped garlic. Saute for 1 minute then add the red pepper flakes (chili flakes) and stir (photo 2-3).

Add the canned tomatoes, water, salt, and pepper to the skillet and stir to combine (photo 4).

Add the green beans and stir to coat in the sauce. Continue to cook for a further 8-10 minutes then serve (photo 5-6).

Serving Suggestions

This is a side dish that will go with anything from grilled or roasted meats to fish.

One of our favourite ways to serve them is with Breaded Chicken Cutlets. Our Pistachio Crusted Chicken Stuffed Pork Tenderloin or Florentine Steak would also be good with this side dish!

Top Tips for Making Italian Green Beans

• Use the highest quality canned tomatoes you can get.
• We used string beans but any green beans will do.
• Trimming the beans isn't necessary (you can eat every part) but we prefer too. To do so, trim both ends with a sharp knife, you can also often buy them pre-trimmed.
• If you don't want a spicy kick then omit the red pepper flakes altogether.
• Leftovers can be stored in the fridge for around 3-4 days and can be reheated or eaten cold.
• You can also freeze these beans thaw completely before reheating.

More Easy Italian Side Dishes You Might Like

• La Peperonata – Bell Peppers in Tomato Sauce
• Farro Salad with Tomatoes, Radish and Herbs
• Patate Rifatte – Potatoes in Tomato Sauce
• Crispy Baked Polenta Fries
• Italian Roast Potatoes – Rosemary And Garlic
• Easy Green Bean Salad with Mustard and Garlic Dressing

Ingredients

Makes 4 servings

• 1 tbsp olive oil
• 14 oz green beans (trimmed (400g))
• 14 oz canned crushed tomatoes ((400g))
• 1 shallot (finely sliced)
• 2 garlic cloves (sliced)
• 1 tsp red pepper flakes (chili flakes)
• 1/3 cup water ((80 ml))
• salt and pepper (, to taste)
• 4-5 torn basil leaves (for garnish (optional))

Method

1. First, par-boil the green beans in salted boiling water for 3-4 minutes.

2. Next, Add olive oil to a large skillet, once hot add the shallots and fry for a few seconds then add the chopped garlic. Saute for 1 minute then add the red pepper flakes (chili flakes) and stir.

3. Add the canned tomatoes, water, salt, and pepper to the skillet and stir to combine.

4. Add the green beans and stir to coat in the sauce. Continue to cook for a further 8-10 minutes then serve garnished with basil (optional).

Kitchen notes

• Use the highest quality canned tomatoes you can get.
• We used string beans but any green beans will do.
• Trimming the beans isn't necessary (you can eat every part) but we prefer too. To do so, trim both ends with a sharp knife, you can also often buy them pre-trimmed.
• If you don't want a spicy kick then omit the red pepper flakes altogether.
• Leftovers can be stored in the fridge for around 3-4 days and can be reheated or eaten cold.
• You can also freeze these beans thaw completely before reheating.