Green beans with stewed vegetables

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Green beans with stewed vegetables

Green beans with stewed vegetables

Number of people

1 kg of green bean

3 tablespoons of olive oil

1 onion, chopped

2 cloves of garlic, crushed

1 carrot, small dice

1 stalk celery, small dice

1 handful of parsley

1 handful of basil

15 cl full-bodied red wine

3 ripe tomatoes, peeled, seeded and coarsely diced

Pepper from the mill


Preparation: 50 min
Cooking time: 15 min
Step 1
Trim the beans, cut them into 5 cm pieces.
Step 2
In a large skillet or casserole dish with a good lid, sauté the onion, garlic, carrot, celery, half of the chopped parsley and basil in olive oil without browning until the onion is transparent.
Step 3
Add the wine.
Step 4
Let evaporate by half over medium heat.
Step 5
Add the diced tomatoes.
Step 6
Put the beans in the pot.
Step 7
Season with salt, pepper and cover.
Step 8
Lower the heat and cook gently until the beans are tender and the sauce reduced.
Step 9
Depending on the beans (size, degree of freshness...), it takes between 30 and 50 minutes.
Step 10
Stir occasionally and check that it does not stick, which can happen if the cover is not tight enough.
Step 11
Serve sprinkled with chopped parsley and basil.
Step 12
If there are any left, it's even better the next day, warmed up or simply at room temperature.
Author's note
Perfect for using green beans that are a little too big. The stewed cooking makes them lose their beautiful green colour but they gain a short and tasty sauce. The recipe comes from northern Italy, where it is served on polenta, on "meat-free" days, for economic or religious reasons. The two dishes complement each other perfectly.

I add my grain of salt

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