Italian green beans in tomato sauce is a simple and super delicious side dish that’s perfect alongside grilled or roasted meats or fish.
If you’re looking for a Summer side dish then look no further, these Italian green beans are the perfect accompaniment to all kinds of meals. Cooked in a simple tomato sauce with garlic, onion, and fennel seeds. They’re simple, easy to make and so delicious!
Ok, first things first.
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Right, back to these yummy green beans…
This green bean side dish originates from Florence (fagiolini in umido). I love these flat green beans (taccole in Italian) for look and texture but you can use any type of green beans, whatever ones you prefer or are available. I often make this for barbecues (p.s the leftovers are amazing) or as a light side dish alongside some roast potatoes or salad.
To make the simple tomato sauce, saute finely chopped red onion and garlic, fennel seeds and oregano for a few minutes until translucent whilst continuously stirring you don’t want to let it brown. Add canned chopped tomatoes, salt, pepper, and a little water and simmer for 5-10 minutes.
Top and tail the green beans and cut them in half or thirds then add them to the tomato sauce. Simmer for another 5-10 minutes until tender adding a little extra water if the sauce starts to dry out.
Done and done!
Oh, how I love a simple recipe and another reason why I love Italian food so much. There are so many simple recipes using few ingredients yet taste incredible. Fresh, high-quality ingredients are key, as always.
Hope you enjoyed today’s recipe, ciao!
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For more delicious side dishes try;
Italian Green Beans in Tomato Sauce
- 14 oz (400g) green beans
- 14 oz (400g) chopping canned tomatoes
- 2 garlic cloves
- 1 small red onion
- 1 tsp oregano
- 1 tsp fennel seeds
- 3.5 fl oz (100ml) water
- salt and pepper , to season
- 1 tbsp olive oil
- Finely chop the garlic and red onion. Add to a pan with the oregano, fennel seeds and 1 tbsp of olive oil and saute until translucent (don't let it brown).
- Add the chopped tomatoes, water, and a pinch of salt and pepper, let simmer for 5-10 minutes. Top and tail the green beans then cut in half or thirds. Add the beans to the tomato sauce and simmer for another 5-10 minutes until tender. Add extra water if the sauce starts to dry out.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here