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 (yard-long) 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.
Serves 4 as a side dish.
Ingredients 7
400 g italian flat beans, rinsed, topped and tailed, cut in half or thirds if very long
1 red onion, small, chopped
1 garlic clove, chopped
2 tbsp extra-virgin olive oil
1 tsp fennel seeds, crushed in a mortar
400 g tinned whole peeled tomatoes
salt, to taste
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Method 4
Rinse the and top and tail them. Cut them in half or thirds if very long, and set aside.
Gently cook the and in the in a wide frying pan over low heat until soft and translucent, stirring occasionally, for about 10 minutes.
Add the , and salt. Crush the tomato a bit with your spoon. Simmer for 15–20 minutes, then add the .
Cook until the are tender, about 15–20 minutes. If the reduce too quickly and become thick, top up with water as necessary.
