These Italian Green Beans are a savory, delicious, easy to make side for almost any dinner. Even the pickiest of green bean eaters can enjoy these!
Kids and Vegetables
Before I had children I swore that I would not let them be picky. I said that my children would eat whatever I served them without complaint. That was such a silly thought. Sometimes I hear people say that now and just smile.
My kids are actually pretty good when it comes to food. They will eat anything we give them. BUT, it is not without complaint. And when it comes to anything that is the color green, there are LOUD complaints.
The green food aversion is a mystery to me. When my kids were babies, they would eat anything green. But now, it doesn’t matter if it’s cilantro, kale, or broccoli, if it’s green, they want it off their plates.
I’m an optometrist, therefore think more than most about my children’s macular health, so I want them to eat lots of green vegetables. To achieve this goal, I have to constantly experiment with my vegetable recipes.
Italian Green Beans
This recipe for Italian Green Beans came about a few months ago. The first time I made it, I liked the natural sweetness of the green beans, so added some brown sugar to enhance it. Well, I didn’t like it. So, I worked and tweaked. This recipe has a bit of a sweetness without having to add sugar. And the best part: LESS complaints than usual from my children.
Here are a few tips to help ensure success in your kitchen:
- I purchase my green beans with the strings already taken off. If you don’t buy them this way, please don’t forget to snap the beans and remove the strings.
- It is very important to let these beans cook for a full hour. They do not have the same caramelized taste if they cook for less time.
- This recipe does NOT double well. If you need to double it, keep two pots going at the same time.
- Stirring in the herbs at the end brightens their taste. If you stir them in too early, their flavor will get lost and cooked out.
Italian Green Beans
- 24 ounces fresh green beans ends snapped and strings removed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion diced
- 2 cloves fresh minced garlic
- 14.5 ounce can stewed tomatoes not drained
- 1/4 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tbsp fresh basil chopped
- 1/2 tbsp fresh oregano chopped
- 1 tbsp fresh rosemary chopped
- In a large pot (about 12″ in diameter), heat olive oil and butter over medium high heat. Add onion and saute until softened, about 4 minutes. Then add garlic and and green beans, and saute for an additional 2 minutes.
- Pour in stewed tomatoes, chicken broth, black pepper, and salt. Stir well, Reduce heat to a low simmer. Cover pot with lid tilted so that steam can escape. Let green beans simmer for 1 hour, stirring every 15-20 minutes.
- Stir in basil, oregano, and rosemary. Let simmer for another 2 minutes. Remove from heat.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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