Tuscan Braised Green Beans: A Taste of Tradition

In the heart of Tuscany, where the rolling hills meet rustic farmhouses, simple yet flavorful dishes tell the story of the region’s agricultural roots. One such dish is fagiolini in umido, or Tuscan braised green beans. Originating from the humble kitchens of farming families, this recipe transforms a few basic ingredients into a hearty, comforting dish that embodies the essence of Tuscan cuisine.

Perfect for summer when green beans and tomatoes are at their peak, this dish highlights the natural sweetness of fresh produce, simmered slowly with aromatic vegetables and olive oil. Let’s dive into the recipe and learn how to prepare this timeless classic.

Ingredients

• Green beans (stringless): 800g (about 1.75 lbs)

• Ripe plum tomatoes: 500g (about 1 lb)

• Half an onion, finely chopped

• One carrot, sliced thinly

• 2 garlic cloves, whole

• A few fresh basil leaves

• Olive oil: 5 tablespoons

• Salt and pepper, to taste

Instructions

1. Prepare the Base: Finely chop the onion and slice the carrot into very thin rounds. Heat 5 tablespoons of olive oil in a large pan over medium heat and add the onion, carrot, and whole garlic cloves. Sauté gently until the onion softens and becomes translucent. Remove the garlic once it has flavored the oil.

2. Add the Green Beans: Trim and wash the green beans, then add them to the pan. Stir to coat them in the aromatic oil.

3. Incorporate the Tomatoes and Basil: Peel the tomatoes (or use high-quality canned tomatoes) and chop them roughly. Add the tomatoes and fresh basil leaves to the pan. Season with salt and pepper to taste.

4. Cook Slowly: Cover the pan with a lid and let the green beans cook gently over low heat for about an hour. Stir occasionally to prevent sticking. The beans should cook down in the tomato’s juices and their own liquid, without the need for added water.

5. Finish the Dish: Once the green beans are tender and the sauce has thickened, they’re ready to serve. The final texture should be rich, with the oil slightly separating from the tomatoes.

A Few Notes on Technique

• Do not pre-boil the green beans: Many make the mistake of partially boiling the green beans before adding them to the tomato sauce. This robs the dish of its authentic, rich flavor. The beans should cook entirely in the tomato and their own juices.

• Optional variant: For a simplified version, you can place all the ingredients (aromatics, oil, tomatoes, green beans, and a little water) directly into the pot and cook them together. This method is equally traditional and saves a bit of time.

Turn It Into a Complete Meal

While fagiolini in umido is typically served as a side dish, you can easily transform it into a satisfying main course. Pair it with:

• A generous helping of chickpeas or your favorite legumes for added protein.

• A thick slice of grilled rustic bread, perfect for soaking up the rich tomato sauce.

Conclusion

Tuscan braised green beans are a celebration of simplicity and tradition. With just a handful of ingredients, this dish captures the soul of Tuscan cooking: seasonal, flavorful, and deeply satisfying. Whether you serve it as a side or elevate it to a complete meal, fagiolini in umido is sure to bring a touch of Italy’s countryside to your table. Buon appetito!