Green beans and tomatoes in bechamel sauce

Green beans and tomatoes in bechamel sauce


for 4 people:

  • 9oz Green beans 250g
  • 9oz green tomatoes 250g
  • ½ onion
  • speck, cut into strips 120 g
  • 2 tablespoons of butter
  • 8 tablespoons of bechamel sauce
  • 4 tablespoons of grated Parmesan cheese
  • olive oil
  • salt, pepper.


  1. Check the green beans and boil them in plenty of boiling salted water for about 30 minutes.
  2. Meanwhile, thinly slice the onion and fry it in a pan with a drizzle of olive oil; just browned, add tomatoes that you previously had cut into thin slices, season with salt and cook for 20 minutes stirring frequently.
  3. Drain the beans and pour in a pan in which you have melted 2 tablespoons of butter, season with salt and add the bacon, cut into strips, stir often and cook for 10 minutes.
  4. Put the tomatoes in a serving dish, cover with a layer of beans and bacon and finally pour the bechamel sauce warm.
  5. Sprinkle with grated cheese and pepper and serve hot.

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