ITALIAN GREEN BEANS
When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Andrea Ibzag, Gordon, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes., Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 100mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
BONNIE'S ITALIAN STEW
Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the meatballs:
- Pour the milk over bread and soak to soften.
- Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
- Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
- For the stew:
- Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
- Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
- To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
ITALIAN GREEN BEANS
Provided by Sandra Lee
Time 13m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Cook the green beans in the microwave according to package instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot.
SWEET ITALIAN GREEN BEANS
Crisp bacon, Italian tomatoes, brown sugar, green beans... everyone loves this unusual mixture of ingredients. It usually doesn't last long.
Provided by Jenna McGarvey
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
- In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar. Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 16.3 g, Cholesterol 12.7 mg, Fat 8.5 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 494.6 mg, Sugar 11.4 g
ITALIAN VEGETABLE STEW (CIAMBOTTA)
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
- Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
- Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
- Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
ITALIAN GREEN BEAN STEW
This stew recipe from my daughter warms the heart on a cold winter day.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts :
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
ITALIAN VEGETABLE STEW
Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.
Provided by RALEPRICE
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
- Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
- Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
- Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g
GREEN BEAN STEW (ARABIC RECIPE)
This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese.
Provided by Hommus
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash green beans and trim off stems. Cut in half and rinse in cold water.
- Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
- Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
- This meal is best when served hot with plain rice.
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
ITALIAN GREEN BEANS
Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops. -Recipe Source- TOH -Andrea Ibzag, Gordon, Wisconsin
Provided by Ceezie
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
- Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
Nutrition Facts : Calories 81.1, Fat 3.7, SaturatedFat 0.9, Cholesterol 3, Sodium 370.8, Carbohydrate 10.9, Fiber 3.8, Sugar 4, Protein 3.1
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GREEN BEANS IN TOMATO SAUCE {ITALIAN STEWED GREEN BEANS}
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Servings 4Estimated Reading Time 4 minsCategory Side Dish
- To make the process easier and faster work green beans in small batches.Line up each batch on one side on a cutting board and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, trim off the other side.At this point you can cut trimmed beans in half or leave them as is (which I prefer).Repeat the process with remaining green beans.
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