Rustic stewed green beans

Ingredients

• 600 ggreen beans
• 100 gpork belly
• 2 clovesgarlic
• 800 gpeeled tomatoes
• 1 bunchparsley
• 1 bunchbasil
• to tastefine salt
• to tasteblack pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Prepare the ingredients

   Wash the green beans and trim off their ends. Cut the pork belly into strips. Set a saucepan, preferably cast iron or heavy-based, over the heat and add the pork.

2. 2

   Fry the pork

   Pour in a splash of extra-virgin olive oil and fry the pork well. Near the end, add the peeled garlic, halved and with its germ removed. Let it flavour the oil briefly, then add the prepared green beans and stir-fry over a medium heat for a few minutes, stirring often.

3. 3

   Add tomatoes and herbs

   Add the chopped peeled tomatoes. Season with salt and black pepper, then stir in the chopped parsley and basil leaves.

4. 4

   Simmer until tender

   Add a ladleful of hot water, cover the saucepan and cook for about 50 minutes, or until the beans are tender. Check that the mixture stays moist; if it looks dry, add a little more hot water. Serve with toasted bread.

What are rustic stewed green beans?

This is a home-style Italian preparation of green beans cooked slowly with tomatoes, pork belly and herbs. The long, covered simmer softens the beans and brings the flavours together in a savoury tomato sauce.

Pork belly gives the dish its hearty character, while parsley and basil add freshness. Here, the beans are briefly fried before they simmer, helping them take on flavour from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 0g protein, 11g carbs, 22g fat.

The tomatoes and green beans provide most of the carbohydrates, while the pork belly and olive oil contribute most of the fat; the pork also supplies protein. Balance a serving with a lean protein or a modest portion of grain, and add extra vegetables if you want a broader plate.

Choosing the ingredients

Green beans: Trim the ends and use beans that are similar in size so they cook at roughly the same pace.

Pork belly: Cut it into strips so it can fry in the pan and season the oil as it cooks.

Tomatoes and herbs: Chopped peeled tomatoes form the sauce; parsley and basil go in before the long simmer to flavour it throughout.

Build flavour in the pan

Pork first: Fry it in a heavy-based saucepan with a splash of olive oil. Adding the garlic towards the end helps it scent the oil without spending too long over the heat.

Beans next: Stir-fry them over a medium heat for a few minutes, moving them often. This brief stage coats the beans in the seasoned oil before the tomatoes go in.

Keep the stew gently moist

Hot water: A ladleful gives the covered pan enough liquid to begin the simmer. Check the mixture as it cooks and add a little more hot water if it starts to look dry.

Covered cooking: Keep the saucepan covered for about 50 minutes, checking for tenderness towards the end. The beans should be soft but still hold their shape.

Allow time for tender beans

The stated cooking time is about 50 minutes once the beans and tomatoes are in the pan, and the full recipe takes around 70 minutes. The beans’ size and maturity can affect how quickly they become tender, so use the texture cue rather than the clock alone.

Serving the dish

Serve the beans warm with toasted bread, as suggested in the method. The bread is useful for scooping up the tomato sauce.

For a fuller meal, pair them with a simple grain or another protein, keeping the beans as the main vegetable portion.

Recipe notes & tips

• Use a heavy-based saucepan to help the stew cook evenly during its long simmer.
• Remove the garlic germ after halving the cloves, as directed, before adding them to the pan.
• Stir the beans often during their brief fry so they are coated in the oil.
• Add hot water a little at a time if the covered mixture begins to look dry.
• Start checking the beans near the end of the cooking time and stop once they are tender.

Variations

• More herbs: Add extra chopped parsley or basil to strengthen their fresh flavour.
• A little heat: Add a pinch of chilli with the black pepper.
• Firmer beans: Begin checking for tenderness before the full 50 minutes have elapsed.
• Smaller pieces: Cut the beans into shorter lengths before cooking for easier serving.
• Bread on the side: Toast slices to serve with the tomato sauce.

Common mistakes to avoid

• Garlic added too early: It can cook for too long; add it near the end of frying the pork.
• Beans left unstirred: They may not fry evenly; move them often over the medium heat.
• Pan running dry: The stew needs moisture to simmer; add a little hot water when needed.
• Relying only on the timer: Beans vary in size; check that they are tender before serving.
• Uncovered simmering: The liquid can evaporate faster; keep the saucepan covered as directed.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions