One Pot Italian Green Beans in Tomato Sauce
Italian Green Beans in Tomato Sauce is a delicious and easy, budget-friendly side dish that is perfect year-round and looks as at home on a weeknight menu as it does on a Sunday or holiday dinner table. And the best part is–it’s all made in one pot for seamless prep and clean-up!
Servings: 6 servings
Ingredients
- ¼ cup olive oil
- 1½ cups diced yellow onion
- ¼ cup chopped or thinly-sliced garlic
- 1 cup chopped fresh basil, divided
- ¼ tsp crushed red pepper
- 1 (28-ounce) can can whole tomatoes, crushed by hand + ½ can water
- 1 tsp salt
- ½ tsp black pepper
- Pinch dried oregano
- 1½ pounds string beans, ends trimmed
Instructions
- Prep all ingredients according to specifications above. Then, combine the olive oil and onions in a large skillet over medium heat and cook until the onion starts to soften.¼ cup olive oil, 1½ cups diced yellow onion
- Add the garlic, ½ cup fresh basil and crushed red pepper and continue to cook until the garlic has softened, about 2 to 3 minutes.¼ cup chopped or thinly-sliced garlic, ¼ tsp crushed red pepper
- Add the tomatoes, ½ can water, salt, black pepper and dried oregano to the pan and stir to combine. Then, add the trimmed green beans and gently stir to immerse them in the sauce as much as possible.1 (28-ounce) can can whole tomatoes, , 1 tsp salt, ½ tsp black pepper, Pinch dried oregano, 1½ pounds string beans,
- Cover the pan and bring the mixture to a simmer. Then, partially uncover the pan and cook until the green beans are at your desired doneness. Stir and toss the mixture regularly during the cooking process. The liquid should begin to reduce while the beans and tomato sauce cook simultaneously.
- Add more water if needed. Alternatively, if the sauce has too much liquid, completely uncover the pan while simmering.
- Once the beans are cooked, taste and adjust the seasonings if necessary. Then, fold in the remining ½ cup fresh basil. Serve immediately or at room temperature. Buon Appetito!
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Notes
- ½ teaspoon dried basil can be used in place of fresh basil. Add it to the pan along with the dried oregano.
- I prefer a chunky sauce with texture. However, if you prefer a smoother sauce, either puree the canned whole tomatoes or use crushed tomatoes or tomato puree instead.
- A prepared tomato sauce can be used in place of the canned tomatoes. If you go this route, you can skip the onions and garlic in the recipe.
- For a little extra flavor and richness, drizzle the finished dish with some high quality extra-virgin olive oil.
- This dish can be made in advance and held in an airtight container in the refrigerator for up 3-4 days. To reheat, add the green beans in sauce to a skillet with a small amount of water and cover until heated through. They can also be frozen for up to 3 months. Be sure to thaw them completely before reheating.
