This is a wonderful dish made with fine green beans in a rich, tomatoey sauce. Serve it with whatever you wish, but make sure you have some bread to mop up the juices. This sauce also works well with other vegetables, including okra.
I made this with overlarge green beans from the garden. Reduced quantities by half and slightly reduced the amount of olive oil. Simmered with the lid on for about 25 minutes and then uncovered for the sauce to reduce for the final 20 minutes. Beans were cooked just right for my taste, certainly not mushy. Result was an unctuous pot of loveliness. The olive oil really delivers the sweetness. Cooked in a small Le Creuset shallow casserole. Perfect. - 29 Jul 2017
So easy to make, extremely tasty and is even more delicious the following day. - 03 Sep 2014
Soooo Yum!!! And healthy the way I made em', I cut waaaaay back on the oil, its not necessary! Used cooking spray to saute onions) Added some minced garlic, used chicken broth instead of water, & they came out GREAT! - 27 Mar 2008 (Review from Allrecipes US | Canada)