We had this summer meal growing up as my dad always grew pole beans in our yard but any green beans can be used frozen canned or fresh.
Although money was tight back in the 1960s when Grandma made this meal occassionally we would be lucky to have some cubed pork or chicken added to the pot.
W,e made the basic recipe with just pole beans and fresh tomatoes with herbs today, however there are also many additions you can add to feed a large family.
The best part about this easy recipe, is dunking fresh Homemade Bread into the sauce, it's a bowl of pure delicious Italian comfort food.
During the holiday sprinkling, the top with dried cranberries gives this a green and red festive look and also adds a little sweetness!
For me using pole beans is a treat when I can find them and I am always appreciative when someone that still grows them sends me some this is the first recipe that I will make with them.
Scroll down and check out our easy printable recipe and remember you can use any beans your prefer in Grandma's recipe.
Beans and Stew
Since the beans are pre-cooked in her recipe, this meal comes together quickly and the sauce gets thick like a stew would.
There isn't much prep work other than snipping off the ends and cleaning the beans before you simmer them in salted water.
Our family prefers using all fresh vine ripe plum tomatoes but when that isn't possible use a good-grade Italian crushed tomato like San Marzano.
Again this basic recipe can be adapted to more or fewer herbs, spices, and garlic to taste so adapt away.
Tips
- cook the beans less if you like them crisp our recipe is soft cooked pole beans
- salt and pepper need to be to taste (we usually add more after it's cooked if needed)
- served with garlic toasted bread this compliments the dish
- don't forget to drizzle olive oil over the top when serving
- grated cheese (Parmigiano Reggiano is a nice addition for a garnish)
Ingredients You Will Need
Other Additions and Suggestions
- cubed squash green or yellow
- boneless pork, chicken or beef cubes
- add dried oregano if you like it
- small cubed potatoes
- sliced peppers of any kind
- sliced carrots
- sliced mushrooms
- sprinkle with pecorino romano cheese on top
- crispy fried prosciutto or crispy cooked bacon added
- don't forget the bread for dunking in the sauce
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Green Bean Side Dish
Although these were served at dinner time as a meal, these are also a great side dish with any meat you're serving.
The sauce is fresh and very tasty and a side of rice, pasta or chicken cutlet would be a nice addition on the plate.
If you love fresh vegetables you may also like zucchini fries or cauliflower fried florets, or Proscuitto Spiral Asparagus to try making.
Grandma's Green Beans In Tomato Sauce
Yield: 6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Fresh pole beans are a summer's garden delight simmered in a fresh tomato sauce and if you happen to grow them and have them in the freezer use canned crushed tomatoes.
Ingredients
- 2 pounds cleaned pole beans with the ends snipped off or any green beans you prefer
- 1/4 cup of white wine (dry)
- 2 pounds of fresh plum tomatoes put through a food processor left chunky
- (or 1 -28-ounce can of San Marzano or Italian-style canned crushed tomatoes
- 1 small onion chopped fine
- 3 cloves of finely minced garlic
- 2 tablespoons freshly chopped flat-leaf Italian parsley
- 3 fresh basil leaves
- salt, and pepper to taste
- olive oil
- pinch of red pepper flakes or to taste
Instructions
- Simmer the beans in a large pan of boiling salted water for around 15 minutes.
- If you prefer crispy beans then boil for 10 minutes (we like these very soft).
- Note: if using other vegetables, we usually parboil those IE potatoes or root vegetables until softened around 10 to 115 minutes. Soft vegetables like zucchini or another squash do not need to be precooked.
- Drain.
- In a large deep soup pan, add 1/4 cup olive oil and saute the garlic and onion for 2 minutes or until fragrant.
- Add the tomatoes, salt, pepper, parsley, and basil (red pepper if used).
- Stir in the beans and simmer for around 20 to 35 minutes on low heat.
- If the sauce gets too thick add a little water or white wine.
- Serve with hard-crusted Italian bread and a drizzle of olive oil over the top of the sauce and beans in a bowl.
- Note: if you would like to add meats, saute the meat until browned on both sides and simmer in the sauce on low for around 1 hour, this will need more water around 1 cup to tenderize and cook it through.
Notes
Other Additions and Suggestions
- cubed squash green or yellow
- boneless pork, chicken or beef cubes
- add dried oregano if you like it
- small cubed potatoes
- sliced peppers any kind
- sliced carrots
- sliced mushrooms
- sprinkle with pecorino romano cheese on top
- crispy fried prosciutto or crispy cooked bacon added
- don't forget the bread for dunking in the sauce
Tips
- cook the beans less if you like them crisp our recipe is soft cooked pole beans
- salt and pepper need to be to taste (we usually add more after it's cooked if needed)
- served with garlic toasted bread this compliments the dish
- don't forget to drizzle olive oil over the top when serving
- grated cheese (Parmigiano Reggiano is a nice addition for a garnish)
Nutrition Facts
Calories
111.94Fat (grams)
3Sat. Fat (grams)
0.44Carbs (grams)
18.72Fiber (grams)
6.26Net carbs
12.44Sugar (grams)
9.74Protein (grams)
4.47Sodium (milligrams)
25.17Cholesterol (grams)
0Based on 3 chicken cubes per skewer or two small slices of chicken breast roasted
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