Fagiolini di Sant’Anna

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Italian




Cooking time


Total time



Green beans and tomatoes, it is quite a common combinations in many cuisines. I like al varieties, it’s just what I feel like on a day. This variety is a pure one, typical for the Italian kitchen. It is what makes that kitchen so attractive. Actually, fagiolini are long string beans but normally I use green beans. So are you in the mood for pure taste, then make this dish. Accompanied by a risotto à la Milanese?


  • 750 gram green beans

  • 1 kilo very ripe tomatoes

  • 3 onions

  • 4 cloves garlic

  • some vegan chicken broth

  • 1 bay leaf

  • 30 gram fresh basil

  • 2 table spoons dried basil


  • Cook the green beans 5 minutes till they become a bit tender.
    Cut the tomatoes.
    Cut the onion and the garlic in slices.
  • Preheat a frying pan and fry the onions till golden. Add the garlic for two minutes. Then add the tomatoes and let them simmer till the beans are done.
  • Drain the beans and let them steam off the heat a bit. Add them to the tomatoes. Also add the bay leaf now and the dried basil. This is also the moment to add two table spoons of chicken broth powder. If your sauce does not contain enough liquid, you can add a splash of water.
  • Let it all simmer together for 10 minutes. At the end add the fresh basil leaves, cut, and bring it all to taste with salt and pepper.

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