Braised Flat Beans in Tomato Sauce Recipe
User Reviews
4.4
Braised Flat Beans in Tomato Sauce Recipe
Description
This dish begins by frying thinly sliced yellow onions in olive oil until golden to develop sweetness and depth. Garlic is added alongside canned crushed tomatoes and water, forming a hearty base. Flat beans trimmed and cut into pieces are incorporated and cooked covered until tender, absorbing the sauce flavors but retaining some freshness.
The balsamic vinegar enhances the tomato base with a subtle acidity and complexity, while the halved green olives contribute a briny note that complements the gentler vegetable flavors. Finishing with feta or goat cheese further lifts the dish with creamy saltiness if desired. The beans lose their 'squeak' indicating tenderness but should not be mushy.
This preparation serves well at room temperature with crusty bread, making it suitable for a light lunch or accompaniment. Cooling before serving helps meld flavors further.
For storage, the dish keeps well refrigerated for 3-4 days and freezes for 2-3 months though bean texture may soften upon thawing. Reheat gently with added water if needed.
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 1/2 yellow onion peeled and sliced vertically, medium
- 3 garlic chopped, large cloves
- 1 crushed tomatoes 14-ounce can
- 1 pound flat beans trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon balsamic vinegar aged
- 2/3 cup green olives about 10 olives, such as castelvetrano, halved
- salt
- black pepper
- 2 tablespoons feta cheese optional, or goat cheese, for serving
Instructions
- Heat two tablespoons of olive oil in a large non-stick skillet (for which you have a lid) over medium-high heat. Once the oil is shimmering, add the onions and season generously with salt. Fry the onions until they are turning golden brown, about 4 to 6 minutes.
- Turn the heat down to medium and add the garlic and canned tomatoes. Fill the empty tomato can halfway up with water and pour it into the pan.
- Stir well, then add the flat beans to the pan. Cover and cook for 20 minutes, stirring occasionally.
- Stir the balsamic vinegar into the sauce. Continue cooking, partially covered, for another 20 to 30 minutes or until the beans are very tender and have lost their squeak.
- Fold the olives into the mixture along with the remaining tablespoon of oil. Taste and sprinkle with salt and freshly ground black pepper as desired.
- Let the dish rest until it has cooled to room temperature. Serve with a crusty baguette and goat cheese, if desired.
Notes
- Store the braised beans in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is possible for 2-3 months but expect some softening of the beans’ texture upon thawing.
- Reheat gently on stovetop or microwave, adding a little water to adjust sauce consistency as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 138kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 305mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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