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Green Beans with Fennel-Tomato Sauce
This is our take on Italian fagiolini alla fiorentina, a delicious dish that unfortunately often results in the green beans turning army green. In our version, the green beans keep their vibrant color while melding with the flavors of an herb- and fennel-infused tomato sauce. The sauce can be simmered with the herbs, garlic and wine, then cooled and refrigerated in an airtight container for up to two days. When you're ready to serve, combine the blanched beans, the tomato sauce and the stock in a large pot and simmer as instructed.
6
Servings
Tip
Don't allow the tomato sauce to over-reduce as it simmers with the beans. But it also shouldn't be soupy. It should coat the beans, yet still pool a bit on the plate, perfect for mopping up with a dinner roll.
50 minutes
Ingredients
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1
tablespoon extra-virgin olive oil, plus more to serve
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1
large yellow onion, halved and sliced ¼ inch thick
Directions
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01In the a large pot over medium, heat the oil until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Increase to medium-high and stir in the tomatoes and fennel seeds. Cook, uncovered and stirring frequently, until most of the moisture has evaporated, 7 to 10 minutes. Add the thyme, rosemary, garlic and wine, then cook, stirring occasionally, until slightly thickened, another 3 to 5 minutes.
