Green Toscana Beans are a great addition to meat and perfect on their own or served with croutons. Combine green beans and tomatoes seasoned with garlic, parsley, and pecorino cheese. Pecorino is the younger brother of Parmesan and, which is softer, has a very interesting taste because it is made of sheep’s milk. This is one of the most interesting green beans I have ever eaten.
How to choose the best ingredients for Tuscan Green Beans
Green beans: green beans choose young, where there are not yet large grains, they are much tastier and have no paddle parts.
Small tomatoes: choose the small tomatoes you like. It can be an Italian variety such as mini San Marzano, Cherry, or Baby Plum. Everyone will suit this dish.
Pecorino: Pecorino is a type of hard cheese like Parmesan or Grana Padano. Still, it is made of sheep’s milk, and I would not recommend substitutes. In addition, it has a much more delicate flavor.
Tips and tricks
- If you don’t have fresh green beans, you can use frozen ones.
- Passata can be replaced with tomato paste, but then add water.
Tuscan Green Beans
- 1 kg green beans
- 500 gr small tomatoes
- 1 onion
- 3 cloves garlic
- 1/2 cup parsley
- 150 ml olive oil
- 300 ml tomato passata sauce
- 20 gr Pecorino cheese
- 1/2 chili pepper
- Wash the beans, cut the ends, and cut them in half.
- Next, peel and chop into a fine onion.
- Peel and squeeze garlic through the crushed garlic or chop finely.
- Wash the tomatoes and cut them in half.
- Pour olive oil into a frying pan and heat it up.
- Put the garlic on the heated frying pan, fry it and after a while, add the onions and caramelize it.
- When the onion is ready, add the beans, covered for 10 minutes,
- Then add the tomatoes and stew, covered, for another 15 minutes.
- Add finely chopped parsley and pecorino powder.
- Mix everything and stew for about 30 minutes.
- Then add the tomato sauce and simmer it over low heat for about 15 minutes.
- It can be eaten alone or served with baguette toasts.