Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.

Martha Stewart Living, September 2005

Gallery

Credit: Quentin Bacon

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain green beans; place in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.

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  • Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

Cook's Notes

To make sure the beans you buy are fresh, snap them in half; they should snap easily under light pressure and form beads of moisture around the breaks.

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Reviews (2)

8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/11/2010
These green beans were simply delicious!!!! My store was out of fresh basil so I had to substitute dried basil I already had in my spice cabinet for it. But other than that followed the recipe exactly and they were wonderful!!! Thanks, I have a new way to cook green beans!!!
Rating: Unrated
03/18/2009
I halved this recipe and it was quite delicious. Next time I make it I may go a little easier on the garlic as it competed too much with the tomato and basil flavors. This was very easy to make and was more elegant than plain green beans.