I have eaten this dish for the first time at my in-laws’ house.
I don’t know why I never saw this type of Italian Green Beans stewed at my parents’ house, even though my father loved legumes.
My father-in-law came home one morning with a big bag full of green beans, potatoes, and tomatoes, my father-in-law did the shopping at home and my mother-in-law, a good cook, cooked.
Especially in the summer, the house of my in-laws was coming and going of people who invariably stayed for lunch or dinner.
So my poor mother-in-law was always in the kitchen, despite everything then at the end of the day she was tired, she always thought about what she could cook the next day.
Thinking about what to cook for the next day is ,I think, a characteristic of an Italian mom.
As in all relationships at the beginning it is always difficult to say what you do not like especially if you are in a Sicilian family where food is sacred, you can not like it.
So how could I say that I had never tasted green beans and that I was sure I didn’t like them. I couldn’t, respectfully I had to eat any dish they brought me.
That summer evening, I still remember, when my mother-in-law served me that plate full of stewed green beans and potatoes, I started to sweat. I, who am not a lover of legumes, did not want to displease them, I could not avoid them, slowly I started eating it, and at the first bite, I changed my mind, that dish was delicious. That combination of beans and potatoes was heavenly, very good.
Italian Green Beans Stewed with Potatoes and Tomatoes
- 450 g of organic Italian green beans 1 pound
- 1 small-medium onion finely chopped
- 1 clove garlic minced
- ¾ cup blanched and chopped peeled tomatoes
- 2 medium-large potatoes
- 4 cups vegetable broth
- Salt and hot pepper to taste
- 3 tbsp organic extra virgin olive oil
- Wash and trim the ends of the green beans.
- Heat the olive oil in a large pan or fry over medium heat.
- Add the onions and brown until they start to become translucent for about 3 minutes; then add the garlic.
- Cook the garlic until it becomes fragrant, about 30 seconds, then add the chopped peeled tomato.
- Cook for about 5 minutes, stirring often to avoid burning.
- Then, add the beans and diced potatoes and mix in the mixture;
- then gradually add the vegetable stock,
- add the salt and pepper.
- Mix everything to incorporate it.
- If the mixture is a little dry, add more vegetable broth.
- Reduce the heat, cover, and cook the beans and potatoes in the tomato sauce for 15-20 minutes.
- The beans should be cooked until they are very tender and not too brothy.
Tried it? I ATE it all through my childhood, frequently fed it to my own kids, and still fix it for myself!
My mother didn’t add the hot pepper because my dad (who was born and mostly raised in Italy) didn’t like spicy heat. I don’t either, so I use a little white pepper. And my mom added a bit of diced bacon that she cooked the pot with the olive oil before adding the vegetables.
Since this stew was usually made by her…and by me…using leftover spaghetti sauce, oregano also ended up in it.
It’s healthful, delicious, and a good way to get vegetables into kids.
Leave a Reply