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Green Beans with Fennel-Tomato Sauce

Green Beans with Fennel-Tomato Sauce

The Italians know their legumes. This version of fagiolini alla fiorentina is green beans unlike any others—fresh and healthful, rich with tangy, tomatoey flavor.

By Julia RackowOctober 8, 2018

  • Makes
    6 servings
  • Cook Time
    50 minutes
  • Rating

This is our take on Italian fagiolini alla fiorentina, a delicious dish that unfortunately often results in the green beans turning army green. In our version, the green beans keep their vibrant color while melding with the flavors of an herb- and fennel-infused tomato sauce. The sauce can be simmered with the herbs, garlic and wine, then cooled and refrigerated in an airtight container for up to two days. When you're ready to serve, combine the blanched beans, the tomato sauce and the stock in a large pot and simmer as instructed.

Tip

Don't allow the tomato sauce to over-reduce as it simmers with the beans. But it also shouldn't be soupy. It should coat the beans, yet still pool a bit on the plate, perfect for mopping up with a dinner roll.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    large yellow onion, halved and sliced ¼ inch thick

  • Kosher salt and ground black pepper

  • 28

    -ounce can whole peeled tomatoes, drained and crushed

  • ½

    teaspoon fennel seeds

  • 1

    teaspoon minced fresh thyme

  • 1

    teaspoon minced fresh rosemary

  • 4

    medium garlic cloves, thinly sliced

  • ½

    cup dry white wine or dry vermouth

  • 1 ½

    pounds green beans, trimmed, halved and blanched

  • 1

    cup low-sodium chicken broth or vegetable broth

Step 1

In the a large pot over medium, heat the oil until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until slightly softened, 3 to 5 minutes.

Increase to medium-high and stir in the tomatoes and fennel seeds. Cook, uncovered and stirring frequently, until most of the moisture has evaporated, 7 to 10 minutes.

Add the thyme, rosemary, garlic and wine, then cook, stirring occasionally, until slightly thickened, another 3 to 5 minutes.

Step 2

Add the green beans and stock and stir to combine. Bring to a boil over high heat and cook, stirring frequently, until the beans are fully tender but still bright green and the sauce is thick enough to lightly coat them, about 10 minutes.

Taste and season with salt and pepper. Transfer to a serving dish and drizzle with additional oil.

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