Ingredients

How to make it

  • On medium heat, cover the bottom of the pot with olive oil( twice around as Rachael Ray would say )
  • when oil is warm add onion and saute for a 5 minutes
  • add the garlic and saute for 2 more minutes
  • add the tomato paste and stir until you can smell it
  • add the beans a few at a time and mix with a wooden spoon to coat
  • do this until all the beans are in the pot and nicely coated
  • add the chicken broth and mix so all the beans are coated.
  • Turn the burner down to simmer, cover the pot with the lid inverted so steam can escape.
  • Let simmer for about 1 hour or so then test for tenderness.If not tender leave them for another 1/2 hour or so.
  • Give them a stir once in a while to make sure they are not sticking to the pot. Add more broth if needed.
  • This is my moms recipe.
  • I usually don't measure when i cook, but a friend of mine asked how i made them so i told her. She made them and was wise enough to measure her ingredients and gracious enough to let me know, and i thank her very much.
  • So with her help i was able to share this on here.
  • Hope you enjoy the beans done this way(Italian Style) as much as we do.
  • The photo of Italian Broad Beans, they are what I use when I can find them.

Reviews & Comments 1

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    " It was excellent "
    NadineM ate it and said...
    March 16/16 Oh this recipe is fantastic. I cut the recipe in half as only 3 of us would eat green beans. Great flavour and the beans while tender were not over cooked. Will be making again. Thank you Manella for sharing this recipe.

    another IMI review Green Beans Plain And Simple Italian Style
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  • Good4U 1 year ago Was this review helpful? Yes Flag
    " It was excellent "
    gaspesiangal ate it and said...
    What a great way to dress up green beans. Hubs particularly loved these as his mother used to make something very similar, many years ago. I changed nothing and I can't think of a single thing that would improve the dish. Thanks for sharing your authentic Italian recipe.
    Mar 2. 16
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