You’ll love these sautéed Italian Green Beans with Tomatoes and Garlic! This is our family recipe from Naples. It’s a delicious side dish that’s vegan, low carb and gluten free!
After three years of blogging, this family recipe from Naples is finally getting its time in the limelight. And deservedly so. We absolutely love these Italian green beans with tomatoes and garlic.
Usually, though, this dish is one of many on Mom’s table. So, we take a few green beans at most, to try to fit in the rest of the meal.
But the next day, when we dive into the Styrofoam takeout boxes of leftovers (Mom never lets us leave empty-handed), it’s a different story. We can afford to zero in on one, two or three items and take generous portions.
In my case, I’ll make a lunch out of just the Italian green beans. With a side of crusty bread, of course.
Think tender (but not mushy) green beans bathed in olive oil and dotted with garlic and peeled tomatoes. Fresh parsley mixed throughout provides a nice accent.
I prefer using canned tomatoes here, but Mom often uses fresh ones. The canned ones will dull the veggies’ green color a bit (thanks to the citric acid), but will result in more of a tomato-sauce effect, which.is.everything.
This is a gluten-free and vegan side dish. But, if crusty bread isn’t a problem, you’ll want to have some on hand for dipping into that heavenly, saucy oil.
And don’t tell Mom, but I sometimes sprinkle on some Parmesan for a nice flavor kick. If dairy isn’t an issue, you should try it! I swear, these Italian green beans with tomatoes are almost as satisfying as a dish of pasta.
(Recipe Source: This is a family recipe adapted from my Mom, who doesn’t measure anything. Mom probably uses a little more olive oil and uses four tomatoes instead of five.)