Florentine-style green beans

Florentine-style green beans

Fagiolini alla fiorentina

By
From
Florentine
Serves
4
Photographer
Lauren Bamford

This Florentine-style preparation can be used to cook any type of green bean, whether regular green beans, wide Italian flat beans (known as taccole in Tuscany, these are my preference for this recipe) or thin snake beans. They sit happily alongside roast potatoes as a traditional side dish to a roast or grilled meat. And like most tomato-based dishes, they’re even better the next day.

Ingredients

Quantity Ingredient
400g italian flat beans or green beans
1 small red onion, chopped
1 garlic clove, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed in a mortar
400g tinned whole peeled tomatoes
A pinch salt

Method

  1. Rinse the beans and top and tail them. Cut them in half or thirds if very long, and set aside.
  2. Gently cook the onion and garlic in the olive oil in a wide frying pan over low heat until soft and translucent, stirring occasionally, for about 10 minutes. Add the fennel seeds, tomato and salt. Crush the tomato a bit with your spoon. Simmer for 15–20 minutes, then add the beans. Cook until the beans are tender, about 15–20 minutes. If the tomatoes reduce too quickly and become thick, top up with water as necessary.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again