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.


  1. Flat beans (a few good handfuls) trimmed and cut into three pieces, diagonally .

  2. 2 tablespoons of extra-virgin olive oil (plus more for drizzling on top).

  3. 1-2 garlic cloves, finely chopped

  4. 400 ml of passata plus 150 ml of water

  5. Salt and pepper for seasoning

  6. Small rind of Parmesan of pecorino

  7. 1 small piece of capsicum (like 1/4 of a whole one) to add to the stew for flavour

  8. 🌿 Basil🌱🇮🇹


  1. 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.

  2. Cover with a lid a cook for 60-75 minutes, stirring occasionally.

  3. Add herbs, a little extra olive oil and serve..

by silviacollocaofficial

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