A simple and rustic side dish from Puglia in southern Italy, this recipe highlights the region’s love for seasonal vegetables, olive oil and fresh tomatoes. In many homes across the countryside, green beans are slowly simmered with tomatoes and garlic until they become tender and richly flavoured.

Traditionally, some versions include basil, but many family recipes—especially the more rustic ones—rely instead on garlic and a touch of fresh chilli for warmth and depth. 

Serves 4, Prep time: 15 minutes, Cooking time: 20–25 minutes

  • Fresh green beans: 500 g (about 1.1 lb / 5 cups)

  • Fresh ripe tomatoes: 400 g (about 14 oz / 2½ cups)

  • Garlic: 3 whole cloves

  • Fresh red chilli (peperoncino): 1 small, finely chopped

  • Extra-virgin olive oil: 3 tablespoons

  • Salt: to taste

  • Freshly ground black pepper: to taste

Method

1. Prepare the vegetables

Trim the ends of the green beans and rinse them under cold water.

If the beans are very long, cut them in half.

Chop fresh tomatoes or leave them whole, keeping their juices.

2. Blanch the green beans

Bring a pot of unsalted water to a boil. Blanch the green beans for 5 minutes.

Drain them, reserving a little of the cooking water.

Add the beans to the tomatoes in the pan and cook together briefly, adding some reserved water if needed to keep everything moist.

3. Prepare the sauce

Heat the olive oil in a wide frying pan over medium heat.

Add the garlic and chopped fresh chili. Cook gently for 1–2 minutes, until the garlic becomes fragrant.

Stir in the fresh tomatoes and cook for 5–7 minutes, allowing them to soften and release their juices into a light sauce.

4. Combine and cook

Add the green beans to the pan and stir to coat them with the tomato mixture.

Season with salt and black pepper.

Cover the pan and cook over medium-low heat for 15–18 minutes, stirring occasionally, until the beans are tender but still slightly firm. If the mixture becomes too dry, add a small splash of the reserved water.

5. Serve

Taste and adjust seasoning if necessary.

Serve your green beans Puglia style warm or at room temperature with a drizzle of extra-virgin olive oil if desired.

 

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