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Green Beans Italian-Style

Green Beans Italian-Style

Paulette Balsam


The debate continues, do we cook green beans or wax beans for a brief time to keep them crisp (a la the French) or do we do as the Italians do and cook them until well done?  And here’s a trick for that leftover tomato paste -  separate it into small freezer bags by the tablespoon and have them ready for next time.

Here’s my version:



Pint green beans

2-3 unpeeled garlic cloves

Olive oil

Salt and pepper

1 tablespoon tomato paste


Boil or steam the beans and garlic to your satisfaction.  Remove from heat and drain.  Remove garlic and chop.  Put beans back in pot and add olive oil, tomato paste, salt and pepper to cooked beans and garlic. Cook a few minutes more until all ingredients are heated through.

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