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Italian Green Beans Stewed with Potatoes and Tomatoes

Green Beans Stewed

I have eaten this dish for the first time at my in-laws’ house. I don’t know why I never saw these 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 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, my in-laws' house 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, she was tired and always thought about what she could cook the next day.

Thinking about what to cook for the next day is, I believe, a characteristic of an Italian mom.

Italian Green Beans Stewed with Potatoes and Tomatoes

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 I had never tasted green beans and was sure I didn’t like them? I couldn’t, respectfully; I had to eat any dish they brought me.

That summer evening, my mother-in-law served me a plate full of stewed green beans and potatoes, and 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 them, and at the first bite, I changed my mind. That dish was delicious. That combination of beans and potatoes was heavenly and perfect.

Cooking Method
Difficulty Beginner
Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins
Servings 4
Best Season Summer

Green beans stewed, also known as "green beans stew," is a simple yet flavorful dish highlighting green beans' tender, earthy flavor in a savory tomato-based stew. This dish can be served as a side or vegetarian main course. Here's a recipe you can follow:

  • 1 pound organic Italian green beans
  • 1 small-medium onion finely chopped
  • 1 garlic (minced)
  • 3/4 cups blanched and chopped peeled tomatoes
  • 2 medium-large potatoes
  • 4 cups vegetable broth
  • Salt and hot pepper to taste
  • 3 tablespoons organic extra virgin olive oil
    • Clean 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 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, add the vegetable stock and 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 tender and not too brothy.
Keywords: Green Beans Stewed