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5 from 14 votes

Green Beans with Tomato Sauce

Green beans are gently stewed in a simple garlic and onion-based tomato sauce that is full of flavor.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4


  • 1 1/2 pounds green beans stems removed
  • 1 28 ounce can of plum tomatoes hand crushed or blender pulsed
  • 3/8 cup extra virgin olive oil divided
  • 1 medium onion diced
  • 4 cloves garlic sliced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/4 cup basil chopped
  • 1/4 cup parsley minced


  • In a large pan over medium-low heat saute the onion in a ¼ cup extra virgin olive oil until translucent (about 3-5 minutes). Add in the garlic and cook for 2-3 minutes more until golden.
  • Add the hot red pepper flakes (optional) and cook for 30 seconds more. Add the plum tomatoes and bring to a simmer over medium to medium-low heat.
  • While the sauce is simmering, bring a large pot of water to boil with 2 tablespoons of kosher salt. Once boiling, add the green beans in and cook for 3 minutes.
  • Strain the green beans and add them to the sauce. Continue to cook for 5-10 minutes longer letting the sauce further reduce and stick to the green beans.
  • Taste test and adjust salt to desired taste. Once satisfied with the taste and the texture of the beans, turn off the heat and finish with the fresh basil and parsley along with a drizzle of extra virgin olive oil. Serve with grated Pecorino Romano or parmesan on the side. Enjoy!



  • Recipe is for 4 large or 6 moderate servings.
  • If you like the beans on the very soft side, just continue to cook over a gentle simmer.  If the sauce drys out just add a bit of water to prevent the beans from burning.
  • Leftovers can be saved for up to 3 days and reheated on the stovetop or in the microwave.


Calories: 260kcal | Carbohydrates: 22.3g | Protein: 5.5g | Fat: 19.5g | Saturated Fat: 2.8g | Sodium: 617mg | Potassium: 760mg | Fiber: 8g | Sugar: 10.3g | Calcium: 89mg | Iron: 3mg