Fagiolini in Umido alla Ligure

Name: Fagiolini in Umido alla Ligure
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ligure
Ingredients: 600 g fine green beans; 45 ml ligurian extra virgin olive oil; 2 Garlic cloves; 1 small yellow onion; 400 g canned plum tomatoes; 10 fresh basil leaves; 4 g Fine sea salt; 1 g Black pepper; 100 ml Water

Tender green beans gently stewed in a rich tomato sauce with sweet garlic, extra virgin olive oil and fresh basil, a classic Ligurian summer side dish.

🇮🇹Italy· Liguria

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 9 gathered

Servings

600 g fine green beans — topped and tailed
45 ml ligurian extra virgin olive oil — delicate and fruity
2 Garlic cloves — peeled and lightly crushed
1 small yellow onion — finely chopped
400 g canned plum tomatoes — crushed by hand with their juices
10 fresh basil leaves — torn by hand
4 g Fine sea salt — to taste
1 g Black pepper — freshly ground
100 ml Water — as needed during simmering

Equipment

•Large heavy-based saucepan or sauté pan
•Chef knife
•Chopping board
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 10 g
carbs: 11 g
fibre: 5 g
protein: 3 g
calories: 145 kcal

Instructions

1
Trim both ends of the green beans and rinse them in cold water.
2
Warm the olive oil in a wide heavy saucepan over medium-low heat.
3
Add the crushed garlic and chopped onion to the pan.
4
Cook gently for six minutes until soft and translucent without letting them brown.
5
Pour in the crushed plum tomatoes and a pinch of salt.
6
Simmer the sauce gently for eight minutes until it begins to thicken.
7
Add the green beans and stir well to coat them in the tomato sauce.
8
Pour in the water, cover with a lid, and turn the heat to low.
9
Cook for twenty minutes, stirring occasionally, until the beans are tender to the bite.
10
Remove the lid and simmer for five minutes to reduce any excess liquid.
11
Stir in the torn basil leaves and black pepper, then remove from the heat.
12
Rest for five minutes before serving warm or at room temperature.

Chef's tips

Use slender, fresh green beans for the best texture so they become meltingly tender without turning stringy. If the sauce reduces too quickly before the beans are cooked through, add a splash of warm water. For classic Ligurian flavour, use a mild, sweet extra virgin olive oil made from Taggiasca olives.

Ingredient substitutions

canned plum tomatoes → 400 g ripe fresh summer tomatoes, peeled and chopped
fine green beans → flat runner beans, sliced into bite-sized lengths

Storage

Store in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a covered pan over low heat with a spoonful of water, or serve at room temperature.

Common mistakes to avoid

•Boiling the beans separately first, which dilutes their sweet flavour instead of stewing them in the sauce.
•Browning the garlic and onion, which creates a bitter flavour in an otherwise delicate sauce.
•Cooking at too high a heat so the sauce scorches before the beans soften.

Serving suggestions

Serve at room temperature alongside grilled sea bass or roasted poultry.Enjoy as a light main course with crusty focaccia or rustic bread to mop up the juices.Pair with a chilled glass of Ligurian Pigato or Vermentino white wine.