Piattoni al sugo, flat bean stew
Piattoni al sugo, flat bean stew
Is an Italian classic! Nutritious and delicious, I often just enjoy it with some crusty bread, but can also be a sensational side dish to a bigger meal. I normally tend to cook green vegetables for a few minute tops, to retain their vibrant green and crunch, but this is one notable exception. After 60-75 minutes slowly simmering in a tomato, garlic and herb infused sauce, flat beans still have a lovely and mouthwatering texture, and the flavour is out of this world.
Ingredients
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Flat beans (a few good handfuls) trimmed and cut into three pieces, diagonally .
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2 tablespoons of extra-virgin olive oil (plus more for drizzling on top).
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1-2 garlic cloves, finely chopped
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400 ml of passata plus 150 ml of water
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Salt and pepper for seasoning
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Small rind of Parmesan of pecorino
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1 small piece of capsicum (like 1/4 of a whole one) to add to the stew for flavour
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🌿 Basil🌱🇮🇹
Directions
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Heat up the oil in a medium sized pot, add the garlic and cook for 10-15 seconds, then add beans, passata, water, seasoning, cheese crust (if using), capsicum and bring to a simmer.
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Cover with a lid a cook for 60-75 minutes, stirring occasionally.
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Add herbs, a little extra olive oil and serve..
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