Fagiolini al Pomodoro
Green beans, slow, not crunchy
Italian green beans braised in tomato and garlic until meltingly soft — the southern way, not blanched and bright.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6 servings
Ingredients
- 2 lbs green beans, trimmed
- 3 garlic cloves, sliced
- 2 cups crushed tomatoes
- ¼ cup olive oil
- Basil, salt, chili flakes
Instructions
- 01
Start the garlic. Warm the garlic in olive oil until fragrant and pale.
- 02
Add tomato. Add tomatoes and chili and simmer 5 minutes.
- 03
Braise the beans. Add the beans with a splash of water, cover and cook 25–30 minutes.
- 04
Season and rest. Salt, add basil and let them sit 10 minutes off the heat before serving.
Larry’s rule: Al dente is for pasta. These beans should be soft enough to cut with a fork.