Fagiolini in Umido

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Origin

• Region: Tuscany

• Historical Context: In umido refers to the Italian technique of slow-stewing ingredients in a rich, light tomato and aromatic base. This treatment transforms green beans from a snappy vegetable into a tender, savory delicacy.

Description

Fresh green beans stewed gently in a fragrant sauce made from sweet crushed tomatoes, onions, garlic, and fresh basil, cooked down until the beans are completely tender and thoroughly saturated with the tomato reduction.

Presentation

Served warm or at room temperature in deep side bowls, accompanied by plenty of crusty Italian bread to scoop up the remaining savory tomato sauce.

Ingredients

• 500g fresh green beans (ends trimmed)

• 1 small yellow onion, chopped fine

• 2 garlic cloves, smashed

• 400g canned crushed San Marzano tomatoes (or fresh blanched, peeled tomatoes)

• 45ml extra virgin olive oil

• A handful of fresh basil leaves

• Fine sea salt and freshly cracked black pepper

Step-by-Step Directions

1. Sauté Aromatics: Heat the extra virgin olive oil in a wide saucepan or deep skillet over medium heat. Add the chopped onion and smashed garlic. Cook gently for 5 minutes until soft and fragrant.

2. Add Tomatoes: Pour the crushed tomatoes into the pan along with half of the basil leaves. Season with salt and pepper. Lower the heat and simmer the tomato sauce uncovered for 8 minutes to let it concentrate.

3. Introduce Beans: Add the trimmed green beans directly into the simmering sauce. Stir well to coat them completely.

4. Stew: Pour in about 60ml of water to loosen the sauce. Cover the pan with a tight-fitting lid, turn the heat to low, and let the green beans simmer gently for 20 minutes.

5. Uncover and Reduce: Remove the lid and check the tenderness of the beans. They should be soft, not snappy. If the sauce is too thin, simmer uncovered for another 3–4 minutes until it wraps thickly around the beans.

6. Finish: Discard the smashed garlic cloves. Stir in the remaining fresh basil leaves and serve.

Optional Variations

• Fagiolini e Pancetta: Crisp up 50g of diced pancetta in the oil before adding the onions to give the stewed beans a deep, smoky pork backbone.

Cooking Tips

• While modern western cooking favors crisp, blanched green beans, this dish relies entirely on slow cooking until the beans are soft. The long stewing allows the tomato sauce to fully penetrate the vegetable walls.

Nutrition Facts

• Calories: 130 kcal

• Carbohydrates: 11g

• Protein: 3g

• Fat: 10g

• Sodium: 290mg