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Super delicious 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 perfect served alongside our Breaded Chicken Cutlets, Pork Tenderloin or Juicy Florentine Steak just to name a few.
Fagiolini in Umido is a super simple side dish originating from Florence.
It’s an easy and delicious 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 delicious flavoured with garlic and shallots and tossed with al dente green beans, SO MUCH YUM!
Fresh, Frozen or Canned Green Beans?
To be honest I always choose fresh over frozen anything especially if it’s super easy to find. Green beans are something I always buy fresh but you can absolutely 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 delicious.
Canned green beans are a different story and I 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 really 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 my favourite ways to serve them is with Breaded Chicken Cutlets. Our Pistachio Crusted Chicken, Stuffed Pork Tenderloin or Florentine Steak would also be delicious with this side dish!
Top Tips for Making Italian Green Beans
- Use the highest quality canned tomatoes you can get.
- I 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, simply 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
If you’ve tried these Italian Green Beans or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Italian Green Beans in Tomato Sauce
Ingredients
- 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)
Instructions
- First, par-boil the green beans in salted boiling water for 3-4 minutes.
- 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.
- Add the canned tomatoes, water, salt, and pepper to the skillet and stir to combine.
- 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).
Video
Notes
- Use the highest quality canned tomatoes you can get.
- I 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, simply 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.
Helpful Info for All Recipes
- 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 Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! I wasn’t sure how the sauce would be because it’s so simple and quick, but it was very delicious. I used Italian whole canned tomatoes which I hand crushed – worked well. Otherwise I followed the directions exactly. The recipe makes a large portion and I have some leftovers in the freezer as the author suggests. Looking forward to trying some of your other recipes!
Thanks for the recipe, I make something a little similar. Like a green bean pizza casserole, where I use cooked green beans as the base, top with marinara or other red sauce, then top with low fat mozzarella, and then top with pepperoni. I meal prep them in foil packs and then when I want to eat them, pop em in the oven for 15 minutes and VOILA! Delicioso!
Crisp up some diced bacon. It makes a huge difference to this recipe.
Use homemade tomato sauce if you’re lucky enough to have some.
Add a touch of sugar to balance the acidity of the tomatoes.
Added bacon or pancetta would be delicious!
This side dish is amazing, especially the sauce. It gives the beans tons of flavor!
This is such a good idea for side dish! Looks amazing.
Aw thanks so much Carrie!
This is a perfect side dish. Although, I think I could eat these as my meal they are that good.
Haha me too, thanks so much Andrea!